Name: Melanzana Alla Parmigiana - Eggplant Parmigina
Ingredients: 2 lg Eggplants; peeled and slice d; 4 tb Flour; 2 ts Salt; 1 ts Pepper; freshly ground; 1 pn Oregano; 4 Eggs; beaten; 4 oz Olive oil; 1 c Tomatoes sauce; see recipe; 1 c Bechamel sauce; see recipe; 1/2 c Parmesan cheese; freshly gr ated; 4 oz Mozzarella cheese; 1 Jars Artichoke hearts; drain 10 oz. jar)

Just as a parent is pleased with the efforts of his little child to please him, though it be only by picking a daisy or walking across a room, so is our Father in heaven pleased with the poor performances of His believing children. He looks at the motive, principle, and intention of their actions, and not merely at their quantity and quality. He regards them as members of His own dear Son, and for His sake, wherever there is a single eye, He is well-pleased.

J.C. Ryle

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

INGREDIENTS

2	lg	Eggplants; peeled and slice d
4	tb	Flour
2	ts	Salt
1	ts	Pepper; freshly ground
1	pn	Oregano
4		Eggs; beaten
4	oz	Olive oil
1	c	Tomatoes sauce; see recipe
1	c	Bechamel sauce; see recipe
1/2	c	Parmesan cheese; freshly gr ated
4	oz	Mozzarella cheese
1		Jars Artichoke hearts; drain 10 oz. jar)

INSTRUCTIONS

Fat grams    per serving:              Approx. Cook Time:   :50 Preheat
oven to 350 F/175 C.   Slice the eggplants crossways into 1/2 inch/1 cm
slices.  Mix the flour with the salt, pepper and oregano and dredge the
eggplant slices. Then dip the slices in the beaten egg until well coated.
Heat the oil in a large fry pan and cook the eggplant for one minute on
each side over medium heat. Remove and drain. Pour a little of the tomato
sauce on the bottom of a casserole dish, and cover with a layer of the
eggplant slices. Grate half of the Mozzarella cheese, and mix together with
the Parmesan cheese, Bechamel sauce, and the remaining tomato sauce. Pour a
little of this mixture over the eggplant slices to cover, then add another
layer of eggplant slices. Continue this until all the eggplant and sauce is
used up. Slice the artichoke heats in half and place on top of the
eggplant. Slice the remaining Mozzarella cheese and top off the dish. Bake
in the oven for 40 minutes or until the top is bubbling. Turn off the heat
and let the dish sit in the oven for 5 minutes more. Remove, cut into large
squares and serve. Serves 4. Source: Italian Gourmet Cooking
Posted to MM-Recipes Digest V3 #294
Date: Sun, 27 Oct 1996 07:17:50 -0600
From: netdir@cyberspc.mb.ca (S.Pickell)

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