Week of September
15, 2002
EGGPLANT PARMESAN
| 1 1g. eggplant | 1 C. olive oil or vegetable oil |
| 3 or 4 eggs, beaten | Grated Parmesan cheese |
| 1 8-oz. pkg. mozzarella cheese, | Salt and pepper |
| sliced thinly | 1 or 2 qt. your own spaghetti sauce* |
*Simmer while you prepare other
ingredients.
Peel eggplant and slice thinly. Beat eggs in cereal bowl. Put flour, salt and
pepper in another cereal bowl. Heat electric fry pan to 36degrees.. Put in
enough oil to cover bottom of fry pan and maintain that amount at all times.
Dip each slice of eggplant in egg, then in to flour mixture and place in fry
pan (1 layer at a time). Brown on both sides. In deep - casserole dish (as you
brown it), alternate layers of eggplant, sauce, Parmesan cheese, eggplant,
sauce, and mozzarella cheese. Repeat until dish is almost full (use 2 dishes
if necessary). Leave room to cover with sauce so it will be very moist, and
not bubble over in oven. Heat oven to 350 degrees and bake approximately 45
minutes or until cheese melts. Serve warm as a vegetable or main dish with
salad and Italian bread or serve cold.
If
you like this recipe then order the book!!!!
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