*  Exported from  MasterCook  *
 
               MELANZANA ALLA PARMIGIANA - EGGPLANT PARMIGINA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lg           Eggplants -- peeled and slice
                         -d
    4       tb           Flour
    2       ts           Salt
    1       t            Pepper -- freshly ground
    1       pn           Oregano
    4                    Eggs -- beaten
    4       oz           Olive oil
    1       c            Tomatoes sauce -- see recipe
    1       c            Bechamel sauce -- see recipe
      1/2   c            Parmesan cheese -- freshly gr
                         -ated
    4       oz           Mozzarella cheese
    1                    Jars Artichoke hearts -- drain
                         -10 oz. jar)
 
   Fat grams    per serving:              Approx. Cook Time:   :50 Preheat
   oven to 350 F/175 C. Slice the eggplants crossways into 1/2 inch/1 cm
   slices.  Mix the flour with the salt, pepper and oregano and dredge the
   eggplant slices. Then dip the slices in the beaten egg until well coated.
   Heat the oil in a large fry pan and cook the eggplant for one minute on
   each side over medium heat. Remove and drain. Pour a little of the tomato
   sauce on the bottom of a casserole dish, and cover with a layer of the
   eggplant slices. Grate half of the Mozzarella cheese, and mix together with
   the Parmesan cheese, Bechamel sauce, and the remaining tomato sauce. Pour a
   little of this mixture over the eggplant slices to cover, then add another
   layer of eggplant slices. Continue this until all the eggplant and sauce is
   used up. Slice the artichoke heats in half and place on top of the
   eggplant. Slice the remaining Mozzarella cheese and top off the dish. Bake
   in the oven for 40 minutes or until the top is bubbling. Turn off the heat
   and let the dish sit in the oven for 5 minutes more.  Remove, cut into
   large squares and serve. Serves 4. Source: Italian Gourmet Cooking
  
 
 
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