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Eggplant Parmesan

MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Vegetarian
Recipe Preparation Level: easy
    Eggplant Parmesan

    from Atlanta Cooknotes
    ___________________________________

    INGREDIENTS:

    1 large unpeeled eggplant, cut into one-quarter-inch slices
    2 eggs, slightly beaten
    1 cup bread crumbs
    1/2 cup vegetable or olive oil
    2 (15 ounce) cans tomato sauce
    1 teaspoon salt
    2 teaspoons oregano
    1/2 cup chopped parsley
    1 (10 ounce) package mozzarella cheese slices
    1 cup grated Parmesan cheese

    TO PREPARE:

    Preheat oven to 350 degrees. Dip eggplant slices in egg
    and then in bread crumbs. Fry slices in oil for three
    minutes on each side; drain well. In a saucepan, combine
    tomato sauce, salt, oregano, and parsley; bring to a boil

    and remove from heat. Place half of the eggplant slices in
    a greased 2-quart casserole. Cover with half of the tomato
    sauce and half of mozzarella cheese. Repeat layers. Top
    with Parmesan cheese. Bake 45 minutes.

    SERVES: 6 - 8

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