Eggplant Parmesan (Maynard)
1 lg Eggplant,peeled,sliced 1/4 - to 1/2 inch 2/3 c Flour 2 Eggs,beaten 2/3 c Fine bread crumbs Olive oil for frying 3 c Tomato sauce,meatless or - not * 1 lb Mozzarella,fresh if y...
Ingredients
- 1large eggplant,peeled,sliced 1/4
- 2eggs,beaten
- 2/3cup fine bread crumbs
Directions
- 1
1 lg Eggplant,peeled,sliced 1/4 - to 1/2 inch 2/3 c Flour 2 Eggs,beaten 2/3 c Fine bread crumbs Olive oil for frying 3 c Tomato sauce,meatle
- 2
Fry breaded slices in olive oil until they are dark golden and offer little resistance to a fork
- 3
Drain on paper towels
- 4
In a 9 x 12 x 3-inch casserole, spoon a thin layer of tomato sauce over the bottom
- 5
Put down a single layer of fried eggplant slices, followed by a generous layer of sauce, mozzarella slices, and a sprinkling of Parmesan
- 6
Continue repeating process until eggplant and mozzarella are used up (you'll probably get two layers of eggplant), ending with a final layer
- 7
Bake in 350 F oven for 40 minutes, making sure that cheese on top is melted and browned nicely
- 8
You can use the broiler for browning during the last few minutes, but don't over do it