Eggplant Parmigiana
 

Still have to fry it, before putting in casserole. This freezes well also.



Tim





Eggplant Parmigiana



¼ c. all purpose flour

1 medium eggplant, peeled and cut crosswise into ½ slices

1 beaten egg

¼ c. cooking oil

1/3 c grated parmesan cheese

*homemade tomato sauce or one 16 oz jar italian sauce

6 oz sliced mozzarella cheese



Eggplant is sliced and then sprinkle salt on one side and let set for five
minutes, rinse and repeat on the other side. Then use in regular recipe.



Eggplant is ripe in pushed with finger and returns to normal shape.



Combine flour and ½ tsp. salt. Dip the eggplant into egg, then into flour
mixture. Brown eggplant, half at a time, about 3 mins per side adding
additional oil as needed. Drain well on paper toweling. Using half the
eggplant, place single layer in 10x6x2 inch baking pan. Sprinkle with ½
parmesan, top with ½ of sauce and then ½ of mozzarella. Cut remaining
mozzarella into triangles. Repeat layers. Bake uncovered; in a 400 degree

oven for 15 to 20 mins or till hot.



*Homemade Tomato Sauce



Cook in 2 Tbsp oil until tender- ½ c. chopped onion, ¼ c. chopped celery and
1 small clove garlic, minced. Stir in one 16 oz can tomatoes,(cut up) 1/3
c. tomato paste, 1 tsp. dried parsley flakes, ½ tsp salt, ½ tsp oregano, ¼
tsp pepper and 1 bay leaf. Boil gently, uncovered, about 15 mins or to
desired consistency; stir occasionally. Remove bay leaf.