*  Exported from  MasterCook  *

                            Eggplant Parmesan

Recipe By     : Chris Maynard & Bill Scheller
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lg           Eggplant --
                        - peeled, sliced 1/4 to 1/2"
     2/3   c            Flour
   2                    Eggs -- beaten
     2/3   c            Fine bread crumbs
                        Olive oil -- for frying
   3       c            Tomato sauce -- up to 4 c *
   1       lb           Mozzarella -- fresh preferred
     1/2   c            Parmesan -- grated

  * Your favorite sauce 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 9x12x3" casserole dish, spoon 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 repeating process until eggplant
  and mozzarella are used up (you'll probably get 2 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.
  
  Recipe FROM: The Bad for You Cookbook
  
  Posted by: Ron Duncan
 

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