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    Eggplant Parmesan II


    Source of Recipe


    catmama635/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9315.5

    List of Ingredients




    1 eggplant (about 1 lb.)
    1 tsp. salt
    1 c. Italian style seasoned bread crumbs
    1 egg, beaten
    3/4 cup olive oil
    4 cups Italian style tomato sauce
    3/4 cup parmesan cheese
    1 1/2 cups shredded mozzarella cheese

    Recipe



    Slice eggplant in 1/3" slices; sprinkle with salt and let drain in collander for 30 minutes. Rinse and pat dry with paper towels.

    Dip eggplant in egg and dredge with bread crumbs.

    Heat 1/2 of oil in large skillet over medium heat. Add 1/2 of eggplant and brown lightly. Watch carefully so it doesn't burn! Remove from skillet. Repeat with rest of eggplant.

    In bottom of 8x12 inch baking dish put 1 cup tomato sauce, then 1/2 the eggplant, 1/2 of remaining sauce, 1/2 parmesan cheese and 1/2 of mozzarella. Repeat starting with eggplant and ending with mozzarella.

    Bake at 350 degrees for 30 minutes uncovered.

 

 

 

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