Not exactly what the person was looking for but a killer recipe
Marilyn and Tim Bowley
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
2 Tbsp oil until tender
1/2 cup chopped onion
1/4 cup chopped celery
1 small clove garlic, minced.
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
1 bay leaf
Cook onion, celery and 1 garlic, oil until tender Stir in tomatoes,
tomato paste, parsley flakes, salt, oregano, pepper and bay leaf. Boil
gently, uncovered, about 15 mins or to desired consistency; stir
occasionally. Remove bay leaf.
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