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Italian
Eggplant Parmigina
Contributed by: Pat Kersteter
1 lg Eggplant
1 1/2 c Tomato sauce -- heated
1 t Salt
1/2 lb Mozzarella cheese -- sliced
1/2 t Black pepper
1 t Crumbled dry basil
1 1/2 c Fine dry bread crumbs
1/4 c Parmesan cheese -- grated
3 md Eggs -- lightly beaten
Butter
Olive oil
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.
Serves 6
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