Eggplant Parmesan

Connie profile  posted 04-03-98 
  Eggplant Parmesan

  1 large eggplant 
  3 eggs, beaten 
  1 cup dry bread crumbs, Italian seasoned 
  3/4 cup oil 
  1/2 cup Parmesan 
  2 teas. oregano 
  1/2 pound Mozzarella 
  3 (8 oz) can tomato sauce (or you could use a ready- 
  prepared jar Spaghetti sauce and omit the oregano) 

Preheat oven to 350. Lightly grease or spray a 2 quart casserole dish. 
Peel and slice eggplant into rounds. Dip into beaten egg and then in the 
bread crumbs. 

Heat oil in frying pan and brown eggplant slices. Place layers of eggplant
with sliced or grated Mozzarella.

Parmesan cheese and oregano should be added to the layers of eggplant and 
Mozzarella. Cover all with tomato sauce. 

Bake in oven for 30 to 40 minutes. 


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