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  Recipe Home » Vegetables » Eggplant Parmesan (Maynard)
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  Eggplant Parmesan (Maynard)
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 181
Ingredients:
1 large Eggplant,peeled,sliced 1/4 to 1/2 inch
2/3 cup Flour
2 Eggs,beaten
2/3 cup Fine bread crumbs
Olive oil for frying
3 cup Tomato sauce,meatless or not *
1 lb Mozzarella,fresh if you can get it
1/2 cup Parmesan,grated
Instructions:
* 4 cups of sauce (your favorite) with or without meat Dredge eggplant
slices in flour, dip in egg, and coat with bread crumbs. Fry breaded
slices in olive oil until they are dark golden and offer little
resistance to a fork. Drain on paper towels.

In a 9 x 12 x 3-inch casserole, spoon a thin layer of tomato sauce
over the bottom. Put down a single layer of fried eggplant slices,
followed by a generous layer of sauce, mozzarella slices, and a
sprinkling of Parmesan. Continue repeating process until eggplant and
mozzarella are used up (you'll probably get two layers of eggplant),
ending with a final layer of sliced mozzarella on top. Bake in 350 F
oven for 40 minutes, making sure that cheese on top is melted and
browned nicely. You can use the broiler for browning during the last
few minutes, but don't over do it.

From The Bad for You Cookbook by Chris Maynard & Bill Scheller;ISBN
0-679-73545-3

Posted by Ron Duncan
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