EGGPLANT PARMESAN
4 small eggplants
1 1/2 lb. grated mozzarella
cheese
bread crumbs
flour
eggs
2 jars Prego spaghetti sauce--
Roasted Garlic is best
garlic powder, parsley, seasoned
salt
parmesan cheese
Slice eggplants into 1/2 inch
thick slices. Place on
greased cookie sheets, sprinkle
with salt, and bake
at 350* for 10 minutes.
Cool slightly.
In one small bowl, mix 2 eggs
with fork until well
mixed. In second bowl,
mix bread crumbs and
flour; season with garlic
powder, parsley, and
seasoned salt.
Heat oil in large skillet.
Dip eggplant slices in egg,
then in crumbs to coat both
sides. Fry in hot oil
until well browned on both
sides. Set aside until all
slices have been fried, mixing
up more egg and
breading mixtures as needed.
In large casserole dish, cover
bottom with a layer of
spaghetti sauce. Arrange
eggplant slices tightly to
cover sauce, cutting up slices
to fill in the holes.
Then pour another layer of
sauce on top of eggplant. Cover sauce with a thick layer of grated mozzarella
cheese. Top with another tight layer of eggplant, filling in the
holes with cut up pieces. Top with a layer of mozzarella and another
layer of spaghetti sauce; if necessary, repeat again. Top with a
thick layer of grated parmesan.
Bake in preheated 375* oven
for an hour. Best if
cooked ahead, allowed to
stand in refrigerator for
a day, and reheated in microwave.
Makes 6-8 servings.
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