Recipe Archives->Casseroles->Eggplant Parmesan 01

Eggplant Parmigiana
Yield: 6 servings

1 lg eggplant
1 ts salt
1/2 ts black pepper
1 1/2 c fine dry bread crumbs
3 eggs, lightly beaten
butter
olive oil                      
1 1/2 c tomato sauce, heated
1/2 lb Mozzarella cheese, sliced
1 ts crumbled dry basil
1/4 c Parmesan cheese, grated

Wash eggplant and cut crosswise into 1/4 inch thick rounds. Do not
peel.  Season with salt and pepper. Dip into bread crumbs, dip into
egg, then again into bread crumbs. (More or less crumbs and egg
may be needed depending on size of eggplant.) Refrigerate for 30
minutes. Heat about 1/8 inch of oil in skillet. Fry eggplant slices
until tender and golden on both sides. Add more oil as necessary.
Drain on absorbent paper.

Line a buttered shallow baking dish with some of the tomato sauce.
Arrange a layer of eggplant slices over the sauce. Cover with a
layer of Mozzarella slices, more sauce and a sprinkling of basil
and Parmesan.  Repeat in layers until dish is full.

Bake in a preheated moderate (350 degree) oven for 25 to 30 minutes.

Printable version: eggplant-parmesan01.txt.