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Eggplant Parmigiana

Ingredients
  • 1 large eggplant, about 1 1/2 pounds
  • 2 eggs, beaten
  • 1 1/2 C. fine dry bread crumbs, mixed with 3/4 tsp. salt and 1/2 tsp. pepper
  • oil
  • 1 can (15 oz.) tomato sauce
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 lb. mozzarella cheese, sliced
  • 1/2 C. grated Parmesan cheese
Instructions

Wash eggplant and cut crosswise in 1/2-inch slices. Dip into eggs, coat with bread crumbs, place on platter and chill 1/2 hour. Heat about 1/8-inch oil in skillet. Fry eggplant on both sides until golden and crisp. Drain on paper towel. Heat tomato sauce, basil and oregano in small saucepan. Spread a third of the sauce in greased 12 x 8 x 2-inch or other shallow baking dish. Layer half the eggplant, half the mozzarella, a third of the sauce and half the Parmesan. Repeat layers. Bake in preheated 350 deg. F. oven until hot and bubbly, about 30 minutes. Makes 6 servings.

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