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Eggplant Parmigiana

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Vegetables, Eggplant 4 Servings

INGREDIENTS

2 Eggplants
1/2 c Flour
1 Eggs; slightly beaten (1 to 2)
1/2 ts Salt
1/2 ts Pepper
1 c Olive oil
Grated Parmesan cheese
1 lb Mozzarella cheese; sliced thin
Tomato sauce or spaghetti sauce

INSTRUCTIONS

1. Pare eggplant; cut into very thin slices. Sprinkle each slice with salt;
pile slices on a plate and cover with a weight to draw out the juice; let
stand about 1 hour.
2. Flour eggplant slices and dip into beaten egg, seasoned with salt and
pepper.
3. Fry in olive oil until golden on both sides. Drain on paper towels.
4. Place a layer of fried eggplant in casserole; cover with sauce; sprinkle
with grated cheese and cover with a layer of Mozzarella cheese. Repeat
procedure until all eggplant is used, ending with Mozzarella cheese.
5. Bake at 400 degrees for about 15 minutes.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998

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