Eggplant Parmesan

Sarah Strinden

Dr. William Strinden

1 large eggplant
3 eggs, beaten
1 cup packaged dry bread crumbs
¾ cup olive oil
½ cup grated Parmesan cheese
2 teaspoons oregano
½ lb. mozzarella cheese, sliced
3 8 oz. cans tomato sauce

Start heating oven to 350 degrees. Pare eggplant if desired and cut into ¼ inch slices. Dip each slice first into eggs, then into crumbs. Sauté in hot olive oil until golden brown on both sides. Place layer of eggplant in 2 quart casserole dish. Sprinkle with Parmesan, oregano and mozzarella; then cover with tomato sauce. Repeat until all eggplant is used, topping last layer of sauce w/cheese. Bake, uncovered 30 minutes or until sauce is bubbly and cheese is melted.

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