Email to Rita Flynn      

Recipe Categories: shugga's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHILDRENMEALS COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT HOLIDAYfOODS HungryGirl LOWCARBOHYDRATE LOWFAT MainCourseMeal MARINADES MEATS MUFFINS PASTA POTPOURRI POULTRY PRESSURECOOKER RELISHES RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS THESOUTHBEACHDIET VEGETABLES VEGETARIAN WeightWatchers

Eggplant Parmigiana




Source of Recipe


Polly-O cheese






List of Ingredients



• 2 firm eggplants
  
• 1/2 cup flour
  
• 2 eggs lightly beaten
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon grnd. pepper
  
• 1 cup olive oil
  
• 3-4 cups tomato sauce
  
• 15 ounces Polly-O ricotta
  
• 1/4 cup dried parsley
  
• 2 eggs lightly beaten
  
• 1 cup garated parmesan cheese
  
• 8 ounces mozzarella cheese, finely sliced
  






Instructions



1. Pare and cut eggplant into thin rounds. Flour and dip slices into 2 beaten eggs, seasoned with salt and pepper. Saute slices in hot oil until golden brown on both sides. Drain on absorbent paper. Arrange a layer of eggplant in the bottom of an oven proof 2 quart baking dish and cover with 1/3 tomato sauce. Combine ricotta, parsley, 2 eggs, and parmesan and mix thoroughly. Spread 1/2 ricotta mixture over tomato sauce in casserole. Repeat these layers until eggplant is used. Cover all with tomato sauce and top with mozzarella. Bake, uncovered in a 350 degree F. oven for 30 minutes or until cheese is lightly browned and filling is bubbling hot.
   






Final Comments


Makes 8 servings.