Title: Eggplant Parmigiana (October 1992)
Categories: Entree Side
Yield: 1 Servings

3	md	Eggplants
1 1/2	c	Homemade tomato sauce i with oregano and
		; basil
1	lb	Mozzarella cheese; sliced
1/4	c	Parmesan cheese; grated
		Salt and pepper; to taste
1	l	Oil and olive oil

1. Slice eggplants lengthwise as finely as possible. Place in colander in layers with slat between ea layer. Let stand 1 hour to remove bitterness. 2. Wash eggplant well to get the salt out and dry in paper towels very well. 3. Heat plenty of the oil mixture and cook eggplants in batches. Dry in paper towels. 4. Place 1 layer of eggplant in a baking dish. 5. Top it with tomato sauce and sprinkle parmesan. Place 1 layer mozzarella and then start with the eggplant again. 6. Keep alternating layers in the same manner. 7. Top layer should be eggplant. Sprinkle rest of parmesan. 8. Bake in pre heated 350 oven for 20 minutes. At this point check to see if there's too much oil and drain it. 9. Bake another 15 minutes. 10 Serve hot

Posted to MM-Recipes Digest V4 #3 by joj@mnl.sequel.net

Recipe by: Marcella Hazan's Classic Italian Cooking

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