Eggplant Parmesan

* Exported from MasterCook *

EGGPLANT PARMESAN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Vegetarian
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Eggplant,peeled,sliced 1/4
- to 1/2 inch
2/3 c Flour
2 Eggs,beaten
2/3 c Fine bread crumbs
Olive oil for frying
3 c Tomato sauce,meatless or
- not *
1 lb Mozzarella,fresh if you
- can get it
1/2 c Parmesan,grated

* 4 cups of sauce (your favorite) with or without meat
Dredge eggplant slices in flour, dip in egg, and coat
with bread crumbs. Fry breaded slices in olive oil
until they are dark golden and offer little resistance
to a fork. Drain on paper towels.

In a 9 x 12 x 3-inch casserole, dpoon a thin layer of
tomato sauce over the bottom. Put down a single layer
of fried eggplant slices, followed by a generous layer
of sauce, mozzarella slices, and a sprinkling of
Parmesan. Continue reapeating process until eggplant
and mozzarella are used up (you'll probably get two
layers of eggplant), ending with a final layer of
sliced mozzarella on top. Bake in 350 F oven for 40
minutes, making sure that cheese on top is melted and
browned nicely. You can use the broiler for browning
during the last few minutes, but don't over do it.

From The Bad for You Cookbook by Chris Maynard & Bill
Scheller;ISBN 0-679-73545-3

Posted by Ron Duncan



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