Name: Eggplant Parmegiana
Ingredients: 2 md Unpeeled eggplants, sliced 1/2-inch thick; Salt (it's really a must); 2 Slightly beaten eggs blended with a little milk; Italian seasoned bread crums; Oil, 1 part olive/1 part vegetable; 1 Clove mashed, peeled garlic; 1 qt (liberal) of tomato sauce (SEE NOTE); Freshly grated parmesan and romano cheese; 1 Ball low-fat mozzarella cheese, sliced very thin

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables	Italian		1	Servings

INGREDIENTS

2	md	Unpeeled eggplants, sliced 1/2-inch thick
		Salt (it's really a must)
2		Slightly beaten eggs blended with a little milk
		Italian seasoned bread crums
		Oil, 1 part olive/1 part vegetable
1		Clove mashed, peeled garlic
1	qt	(liberal) of tomato sauce (SEE NOTE)
		Freshly grated parmesan and romano cheese
1		Ball low-fat mozzarella cheese, sliced very thin

INSTRUCTIONS

NOTE: I make my own, using 2 large cans crushed Italian tomatoes, 3 or 4
6-oz.  cans Italian seasoned tomato paste, 1/2 tomato paste can of water
[to get scrapings of paste from all cans], 1 whole bay leaf, Italian
seasonings including basil, oregano, and black pepper. I simmer this
several hours and frequently make it the day before because sauce is
*always* better the second day.
Generously salt each slice of eggplant, piling the slices on top of each
other in a deep bowl.  **Put a weight on the pile!**  This will remove
bitter juices inherent to the eggplant itself.
Let the eggplant stand about 30 minutes, draining the bowl at least two
times.  If the eggplant slices average about 3 inches in diameter, you
might want to slice them in half. Dip slices in egg-milk mixture, then into
bread crumbs.
Coat bottom of heavy pan well, but not deep, with olive and vegetable oils.
Heat with freshly mashed garlic.  Brown coated eggplant till breading is
done, and outside is golden. Drain on paper towels.
Grease a 9x13 casserole dish, and place a layer of eggplant on the bottom.
Next, sprinkle parmesan and romano cheese, then 1-1/2 to 2 cups tomato
sauce. Top with mozzarella cheese. Repeat layers, ending with mozzarella
cheese.
Bake at 350 degrees for 20-25 minutes, or till cheese melts and is slightly
browned.  Serves 10-12.
Note:  Leftover sauce can be used for pasta on the side, or kept frozen
until another time.
Posted to JEWISH-FOOD digest V96 #57
Date: Mon, 21 Oct 1996 15:46:14 PST
From: magwrit1@juno.com (Michelle Young)

A Message from our Provider:

“God specializes in surprise endings”

Why is discipline necessary? 1. To maintain (as far as possible) the purity of the church (1 Cor. 3:17; Eph. 5:25-27). 2. Because Scripture requires it (Mt. 18; 1 Cor. 5; etc.). 3. In order to maintain a proper witness to the world; the church corporately, as with the elder individually, is 'to have a good reputation with those outside the church' (1 Tim. 3:7). 4. To facilitate growth and to preserve unity in the body (Eph. 4:1-16). 5. To expose unbelievers (1 John 2:19). 6. To restore the erring brother/sister to obedience and fellowship (1 Cor. 5:5; 2 Cor. 2:6,7,10; Gal. 6:1; 2 Thes. 3:14-15). 7. To deter others (1 Tim. 5:20). 8. To avert corporate discipline (Rev. 2:14-25). 9. Because sin is rarely if ever an individual issue: it almost always has corporate ramifications (2 Cor. 2:5); the whole of the body (or at least a large segment of it) is adversely affected by the misdeeds of one member. 10. Evidently Paul believed that the willingness to embrace the task of discipline was a mark of maturity in a church's corporate life (2 Cor. 2:9).

Sam Storms