*  Exported from  MasterCook  *
 
                             EGGPLANT PARMESAN
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Vegetarian
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Eggplant,peeled,sliced 1/4
                         - to 1/2 inch
      2/3   c            Flour
    2                    Eggs,beaten
      2/3   c            Fine bread crumbs
                         Olive oil for frying
    3       c            Tomato sauce,meatless or
                         - not *
    1       lb           Mozzarella,fresh if you
                         - can get it
      1/2   c            Parmesan,grated
 
   * 4 cups of sauce (your favorite) with or without meat
   Dredge eggplant slices in flour, dip in egg, and coat
   with bread crumbs. Fry breaded slices in olive oil
   until they are dark golden and offer little resistance
   to a fork. Drain on paper towels.
   
   In a 9 x 12 x 3-inch casserole, dpoon a thin layer of
   tomato sauce over the bottom. Put down a single layer
   of fried eggplant slices, followed by a generous layer
   of sauce, mozzarella slices, and a sprinkling of
   Parmesan. Continue reapeating process until eggplant
   and mozzarella are used up (you'll probably get two
   layers of eggplant), ending with a final layer of
   sliced mozzarella on top. Bake in 350 F oven for 40
   minutes, making sure that cheese on top is melted and
   browned nicely. You can use the broiler for browning
   during the last few minutes, but don't over do it.
   
   From The Bad for You Cookbook by Chris Maynard & Bill
   Scheller;ISBN 0-679-73545-3
   
   Posted by Ron Duncan
  
 
 
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