Eggplant Parmigiana

[NDo...@president-po.president.uiowa.edu]

This is a great recipe both for Eggplant Parmesan and for using up
eggplants:

Eggplant Parmigiana

1 large eggplant, about 1 1/2 pounds
2 eggs, beaten
1 1/2 C. fine dry bread crumbs, mixed with 3/4 tsp. salt and 1/2 tsp.
pepper, or use seasoned bread crumbs.
Oil
1 15-oz. can tomato sauce
1 tsp. basil
1/2 tsp. oregano
1 lb. mozzarella cheese, sliced
1/2 C. grated Parmesan cheese

Wash eggplant and cut crosswise in 1/2 inch slices. Dip into eggs and
coat with bread crumbs, place on platter and refrigerate 1/2 hour.
Heat about 1/8 inch oil in skillet. Fry eggplant on both sides until
golden and crisp. Drain on paper towel. Heat tomato sauce, basil and
oregano in small saucepan. Spread a third of the sauce in greased 12
x 8 x 2 inch or other shallow baking dish. Layer half the eggplant,
half the mozzarella, a third of the sauce and half the Parmesan.
Repeat layers. Bake in preheated 350 deg. F. oven 30 minutes, or
until hot and bubbly. Makes 6 servings.

This can be made ahead and frozen; it can also be frozen before the
baking.
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