"Sandy's Recipe Room"

ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

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

Directions

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 to 8

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