 Eggplant Parmegiana
Ingredients
2-medium sized eggplants, peeled & cut into 1/2 inch thick slices
1/2-cup all-purpose flour
2-eggs, well beaten
1-teaspoon granulated garlic
1/2-cup bread crumbs
1-teaspoon dried oregano
6-Tablespoons olive oil
1-teaspoon salt
1-teaspoon pepper
4-cups spaghetti sauce
1/2-cup grated parmesan cheese
8-ounces mozzarella cheese
Method
Sprinkle the eggplant slices lightly with salt and place on paper towels for 30 minutes to drain. Mix bread crumbs, garlic and oregano on a plate
. Dry the eggplant slices with a paper towel, dust with flour, dip in beaten eggs and cover with the bread crumbs mixture.
Preheat oven to 325 degrees (Fahr). Heat the olive oil in a skillet over medium heat & saute the eggplant slices until medium brown, about 5 minutes on one side. Then turn over & saute for 5 minutes on the other side.
Put slices on paper towels to drain off excess oil. Place about a cup of spaghetti sauce in the bottom of a 9 x 13 baking dish. Arrange the eggplants on top of the sauce, sprinkle with parmesan cheese & mozzarella cheese. Repeat layers of sauce, eggplant slices, & 2 cheeses. Cover with the remaining sauce & cheeses on top.
Bake in a 325 degree (Fahr) oven for 20 to 25 minutes.
(Serves 6)
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