Name: Eggplant Parmigiana
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

Perhaps his total number of devoted followers at the end of His earthly ministry numbered little more than the five hundred brethren to whom Jesus appeared after the resurrection (I Cor. 15:6), and only about 120 tarried in Jerusalem to receive the baptism of the Holy Spirit (Acts 1:15). Though this number is not small considering that His active ministry extended only over a period of three years, yet if at this point one were to measure the effectiveness of his evangelism by the number of his converts, Jesus doubtless would not be considered among the most productive mass evangelists of the church.

Robert Coleman

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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