Eggplant Parmesan – AWESOME!

September 26, 2006 at 10:33 pm (Entrees, Italian, Oven bakes & Casseroles, Vegetables)

Serves 8?

-1 large unpeeled eggplant, cut into one-quarter inch slices
-2 eggs, slightly beaten
-1 cup bread crumbs
-1/2 cup vegetable or olive oil
-2 fifteen-ounce cans tomato sauce
-1 teaspoon salt
-2 tsp oregano
-1/2 c. chopped (fresh) parsley
-1 ten ounce package mozzerella cheese slices (shredded works well too)
-1 cup grated parmesan cheese


Preheat oven to 350 degrees.

Dip eggplant in egg and then in bread crumbs. Fry slices in oil for three minutes on each side; drain well. In a saucepan, combine tomato sauce, salt, oregano, and parsley; bring to a boil and remove from heat. Place half of the eggplant slices in a greased two-quart casserole. Cover with half of the tomato sauce and half of mozzerella cheese. Repeat layers. Top with the parmesan cheese. Bake 45 minutes.

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