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Eggplant Parmesan




Source of Recipe


A family favorite


List of Ingredients




1-1/2 pounds eggplant, peeled and cut in 1/2-inch slices
salt
flour
1/2 to 3/4 cup olive oil
2 cups canned or home made spaghetti sauce
8 ounces mozzarella cheese, thinly sliced
1/2 cup freshly grated imported Parmesan cheese

Recipe



Preheat the oven to 400 degrees. Rub a 2 quart baking dish with a little oil.
Sprinkle both sides of the eggplant slices with salt (to draw out their moisture) and spread them out in one layer on a platter or board. Let them set for 20 to 30 minutes, then pat the slices dry with paper towels. Dip each slice in flour and shake off the excess.
In a heavy, large fry pan, heat 1/4 cup of olive oil until hot and brown the eggplant slices a few at a time, working quickly to prevent them from soaking up too much oil. Add more oil as needed. As the eggplant browns, transfer the slices to fresh paper towels to drain.
Pour 1/4-inch of the sauce into the oiled baking dish.
Spread the drained eggplant slices over the sauce, top them with a layer of mozzarella cheese, and then sprinkle some of the grated Parmesan cheese over that..
Repeat with 1 or 2 more layers until the baking dish is full, making sure to finish up with layers of sauce, mozzarella and Parmesan. Cover the dish tightly with foil and bake in the middle of the oven for 20 minutes. Remove the foil and bake uncovered for 10 minutes longer.