Eggplant Parmigiana
1/4 cup all purpose flour
1 medium eggplant, peeled and cut crosswise into 1/2 slices
1 beaten egg
1/4 cup cooking oil
1/3 cup grated parmesan cheese
*homemade tomato sauce or one 16 oz jar italian sauce
6 oz sliced mozzarella cheese
Eggplant is sliced and then sprinkle salt on one side and let set for
five minutes, rinse and repeat on the other side. Then use in regular
recipe. Eggplant is ripe in pushed with finger and returns to normal
shape. Combine flour and 1/2 tsp. salt. Dip the eggplant into egg, then
into flour mixture. Brown eggplant, half at a time, about 3 mins per side
adding additional oil as needed. Drain well on paper toweling. Using
half the eggplant, place single layer in 10x6x2 inch baking pan.
Sprinkle with 1/2 parmesan, top with 1/2 of sauce and then 1/2 of
mozzarella. Cut remaining mozzarella into triangles. Repeat layers.
Bake uncovered; in a 400 degree oven for 15 to 20 mins or till hot.
*Homemade Tomato Sauce
Cook in 2 Tbsp oil until tender- 1/2 cup chopped onion, 1/4 cup chopped
celery and 1 small clove garlic, minced. Stir in one 16 oz can
tomatoes,(cut up) 1/3 cup tomato paste, 1 tsp. dried parsley flakes, 1/2
tsp salt, 1/2 tsp oregano, 1/4 tsp pepper and 1 bay leaf. Boil gently,
uncovered, about 15 mins or to desired consistency; stir occasionally.
Remove bay leaf.
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