Melanzana con formaggio (eggplant parmesan)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant (1 1/2 lb) |
| 3 | Eggs, beaten | |
| 1½ | cup | Packaged dry bread crumbs |
| 1 | cup | Olive or salad oil |
| 2 | teaspoons | Dried Oregano Leaves |
| 2 | teaspoons | Salt |
| ½ | pounds | Sliced Mozzarella |
| 4 | cans | (8-oz size) tomato sauce |
| ½ | cup | Grated Parmesan Cheese |
Directions
1. Preheat oven to 350*F. Lightly grease a 9 x 9 x 1¾-inch baking dish. 2. Cut eggplant crosswise into ¼-inch thick slices. Dip into beaten
eggs, then into bread crumbs, coating completely. 3. Meanwhile, slowly heat oil in large skillet. Saute eggplant until golden-brown - about 2 minutes on each side. Drain. 4. In prepared baking dish, layer, in order, half the eggplant, 1 ts oregano, 1 ts salt, half the Mozzarella-cheese slices, half the tomato
sauce, and ¼ cup Parmesan cheese; repeat. 5. Bake, uncovered, 25 to 30 minutes, or until cheese is melted and eggplant is tender.
Submitted By MICHELLE BRUCE On 11-22-94