RecipesFromScratch.com - Italy Eggplant Parmigiana

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Italy Eggplant Parmigiana

2 large eggplant
1/4 cup of flour
2 eggs, slightly beaten
2 cups of seasoned bread crumbs
1/2 cup of salad oil
two 8 ounce cans of tomato sauce or one 16 ounce jar of marinara sauce
1/2 teaspoon of salt
1/2 teaspoon of dried oregano
1/8 teaspoon of black pepper
3/4 pound of mozzarella cheese, sliced

Peel eggplant; cut into 1/2 inch slices. dip eggplant slices into flour, then into eggs, then into bread crumbs. Heat 1/4 cup of oil in large skillet. Brown eggplant slices in hot oil on one side; turn; brown on other side. Add oil as needed. Drain eggplant on paper towels. Place eggplant in a single layer in a 13 1/2 x8 3/4 x 2 inch baking dish.

Combine tomato sauce, salt, oregano and pepper; pour over eggplant. Arrange cheese slices on top. Cover with foil. Bake in a hot oven (400ºF. ), for 20 minutes or until bubbly and cheese is melted. 8 servings

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