*  Exported from  MasterCook  *
 
                         NIKKI'S EGGPLANT PARMESAN
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Italian
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Eggplant
                         Oil
      1/2   lb           Mozzarella cheese, thinly
                         -sliced
    2       c            Italian Tomato Sauce
      3/4   c            Grated Parmesan cheese
 
   Wash eggplant; do not peel.  Trim ends and cut
   eggplant crosswise into rounds 1/4 thick.  Place on
   broiler pan or baking sheet, brush surface with oil,
   and broil about 3 from heat 5 min, until lightly
   browned. Turn, brush uncooked side with oil, and broil
   3 min on other side. Place single layer of cooked
   eggplant slices on bottom of 2 qt. baking dish (A deep
   casserole produces a thicker, creamier, multilayered
   dish; a shallow casserole gives fewer layers and a
   crustier top.  Take your pick.) Cover with single
   layer of mozzarella cheese, spoon over enough sauce to
   cover, and sprinkle generously with grated Parmesan.
   Repeat layers until all eggplant is used, adding the
   Parmesan cheese layer every other time. End with
   tomato sauce and Parmesan cheese.  Any extra sauce can
   be poured over top layer if needed for moisture and
   will filter down during baking. (At this point the
   casserole can be refrigerated for several hours if you
   like to work ahead.  Remove from refrigerator and
   allow to come to room temperature  before baking or
   increase baking time 5 to 10 min.) Bake in 350 F oven
   15 to 20 min, until sauce bubbles and cheese melts.
   Serve from casserole with large cooking spoon, cutting
   cheese strands with scissors.
  
 
 
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