Marjorie’s Eggplant Parmesan Recipe

Marjorie’s Eggplant Parmesan Recipe

Eggplant Parmesan
1 eggplant, peeled and sliced a little better than ¼ inch
Sliced anyway direction you want
1 pound Mozzarella cheese grated
½ cup finely grated parmesan cheese
1 large can tomato sauce (I love Muir Glenn)
Several cups of fresh bread crumbs
2 cups flour
2 -3 eggs beaten with a little milk added ¼ – ½ cup
To the egg mixture add a good pinch of each salt and pepper
Light canola type oil and a little butter for frying, It depend on how large your pan is. I use a little more of the oil than the butter.

1. 3 aluminum pie pans would be perfect (1 for the flour, 1 for the egg mixture and 1 for the fresh bread crumbs)
2. 1st coat the slice in flour then dip in the egg and then in the bread crumbs. Place on waxed paper lined cookie type sheet.
3. Prepare oil and butter for frying.
4. Saute the eggplant on both sides till golden brown.
5. Drain on paper towels or something like that. Sprinkle with a little salt to taste.
6. Preheat oven to 350 degrees F.
7. In a 9×13 inch pan, line with the fried eggplant, I over lap them about ½ way on top of each other. Make 3 or 4 rows of eggplant slices
8. Laddle some tomato sauce over the eggplant do not cover completely, just go down the center of the eggplant.
9. Sprinkle a little parmesan then generously with the grated cheese.
10. Bake covered for 20 minutes then uncovered for 10 minutes.