Eggplant Parmigiana
Serves 6
2 cups spaghetti sauce
2 sm. eggplants, unpeeled
1 lrg. egg
2 Tbsp. water
2/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup vegetable oil (or olive oil)
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees. Slice eggplants into 1/4-inch
pieces. Mix egg and water. Separately, mix bread crumbs and
Parmesan cheese. Coat eggplant with egg mixture, then with
bread crumb mixture. Heat the oil over medium heat in a skillet.
Cook half of the eggplant in the oil for 5 minutes until it
ís light brown, turning once. Do half of the eggplant
at a time. Add more oil if necessary, approximately 1/2 Tbsp.
Place half of the eggplant in an ungreased 11 x 7 x 1 1/2-inch
rectangular baking dish, slightly overlapping slices. Spoon
half of the sauce over the eggplant. Sprinkle with 1 cup of
mozzarella cheese. Repeat with the rest of the eggplant, sauce
and cheese (there should be two layers). Bake uncovered for
about 25 minutes until sauce is bubbly and cheese is light
brown.
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