Title: Melanzana Con Formaggio (Eggplant Parmesan)
Categories: Vegetable Entree Cheese
Yield: 6 Servings
| 1 | lg | Eggplant (1 1/2 lb) |
| 3 | | Eggs, beaten |
| 1 1/2 | c | Packaged dry bread crumbs |
| 1 | c | Olive or salad oil |
| 2 | ts | Dried Oregano Leaves |
| 2 | ts | Salt |
| 1/2 | lb | Sliced Mozzarella |
| 4 | cn | (8-oz size) tomato sauce |
| 1/2 | c | Grated Parmesan Cheese |
1. Preheat oven to 350*F. Lightly grease a 9 x 9 x 1 3/4-inch baking dish.
2. Cut eggplant crosswise into 1/4-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 1/4 cup Parmesan cheese; repeat. 5. Bake, uncovered, 25 to 30
minutes, or until cheese is melted and
eggplant is tender.