Name: Eggplant Parmesan
Ingredients: 1 lg Eggplant ;sliced short side; 1 pk Shredded Mozzerella Cheese; Parmesian Cheese ;(optional); 1 Jar Tomato Sauce (Ragu Today's Recipe Mushroom I use); Oil ;enough for frying slices; Flavored Bread Crumbs ; enough to cover all egg- plant slices

Man is like a tree. His heart, not his will alone, is the root. There is no possible way by which the will can choose to produce fruit contrary to the character of the root. If the root is bad, the tree is bound by its very nature to produce evil fruit. Man is like a person standing alongside his treasure chest. There is no possibility of bringing pure gold out of a box filled only with rusty steel. The contents of the heart determine what words and deeds may be brought out. Far from being neutral, the will must reach into the heart for its choices. Every thought, word and deed will partake of the nature of the treasure within. Man is like a stream which cannot rise above its source. If the fountain is polluted, the outflow will be evil. If the source be sweet, the stream will not be bitter and cannot choose to be so. These three illustrations alike contain the same lesson. What a man is determines what he chooses. Choices of the will always reveal the character of the heart, because the heart determines the choices.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Italian	Vegetables, Italian	2	Servings

INGREDIENTS

1	lg	Eggplant ;sliced short side
1	pk	Shredded Mozzerella Cheese
		Parmesian Cheese ;(optional)
1		Jar Tomato Sauce (Ragu Today's Recipe Mushroom I use)
		Oil ;enough for frying slices
		Flavored Bread Crumbs ; enough to cover all egg- plant slices

INSTRUCTIONS

You are going to cut, bread and fry the eggplant first.
Peel the dark skin off the eggplant. Slice into medium slices slices (about
1/2 in thick) on the smaller side. Pour Flavored Bread crumbs into a plate
or into a dish for coating the eggplant patties. . Beat 3 eggs for dipping
into eggplant. Heat up oil in a large pan, enough to fry the eggplant. Dip
eggplant into egg and coat it with egg thoroughly. Then coat it with bread
crumbs. Put them on to a plate when finished till you have enough to fry in
your frying pan. Place the eggplant in the frying pan if you think it is
hot enough to fry properly. Keep it frying till both sides are brown. Make
sure you flip eggplant over so all sides will brown. When finished frying a
batch place fried patties onto a plate covered with a paper towel to absorb
the oil. Pre heat the oven to 350~.
After all the frying is done. Coat a pan with some oil (about a 9in square
by 1 1/2 in deep disposable aluminum pan). Pour a little bit tomato sauce
on the bottom of the pan. Place a layer of the eggplant patties on top.
Cover that with sauce and a little bit of mozzerella cheese. Place another
layer on top of that, repeat. When done put sauce and a lot of cheese at
the very top add parmesian cheese to the top if desired or available.
Cover the top of pan with foil. Place in the oven for 45 minutes. Stick
fork in middle to see if it is hot all the way through. If not hot enough
cook another 10 minutes. Leave it cooking with the foil off the top for the
last 10 minutes of the cooking.
Let it settle before serving for about 5 minutes. This taste good or better
reheated. Can be reheated in Microwaveable dish. Enjoy any questions or
errors let me know.
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/04 5:26 PM
TO:      ALL FROM: PATTI ANDERSON (VDRJ67A) SUBJECT: R-MM HOLIDAY YUMS MA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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