Total Calories: 258
Pare the eggplant and cut crosswise into 1/4-inch slices. Beat egg with wine. Dip eggplant slices in egg and wine and dip them in cracker crumbs. Sauté garlic in oil for 5 minutes. DO NOT BURN GARLIC. Add eggplant and sauté for 10 minutes or until golden brown. Remove the eggplant and keep hot. Add the tomato sauce, parsley, basil, oregano, bay leaf, and salt to oil remaining in skillet and simmer for 15 minutes, stirring frequently. Arrange alternate layers of eggplant, Parmesan, mozzarella cheese, and sauce in casserole. Top with mozzarella. Bake in moderate oven (350°F) for 30 minutes.
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