EGGPLANT PARMIGIANA

EGGPLANT PARMIGIANA
Serves 6

1 lg. eggplant (about 1 1/2 lb.)
2 eggs, beaten
1-1/2 C. finely grated, dry, bread crumbs
3/4 tsp. salt
1/2 tsp. pepper
Cooking oil
1 can (15 oz.) tomato sauce
1 tsp. basil
1/2 tsp. oregano
1 lb. mozzarella cheese, sliced
1/2 C. grated Parmesan cheese, grated

Mix bread crumbs, salt and pepper in a shallow dish which is wide enough
to accommodate slices of eggplant.
Wash eggplant and cut crosswise into 1/2 inch slices. Salt heavily and allow to set
15 minutes. Rinse & pat dry.
Dip slices into eggs, dredge in seasoned bread crumbs.
Place on platter, cover and refrigerate 1/2 hour.
Heat about 1/8 inch oil in skillet.
Fry eggplant on both sides until coating is golden brown and crisp.
Drain on paper towel.

Heat tomato sauce, basil and oregano in small saucepan.
Spread 1/3 of the sauce in bottom of shallow 12" X 8" X 2" baking dish.
Layer as follows;
1/2 of the eggplant
1/2 of the mozzarella cheese
1/2 of the sauce
1/2 of the Parmesan cheese
Repeat.
Bake in pre-heated 350 ºF. oven for 30 minutes or until heated through.

We always love these!! Thanks!