Eggplant Parmesan

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Ingredients:

• 1 large eggplant
• 2 eggs, beaten
• 1 1/4 cups fine dry seasoned bread crumbs
• vegetable oil, about 1/2 cup
• 1 package (8 ounces) sliced mozzarella cheese
• tomato sauce with herbs, below
• 2 to 3 tablespoons grated Parmesan cheese

Preparation:

Directions for eggplant Parmesan
Peel eggplant; cut into 1/4-inch thick slices. Dip eggplant slices into beaten egg; coat with bread crumbs. Heat oil in a large skillet. Fry eggplant in hot oil for about 3 minutes on each side, or until browned. Transfer eggplant to paper towels to drain well.

Place half of the fried eggplant in a lightly greased shallow baking pan. Top with half of the mozzarella cheese slices and half of the tomato sauce. repeat layers; sprinkle with Parmesan cheese. Bake at 400° for 20 minutes, or until sauce is bubbly and cheese is melted. Eggplant Parmesan serves 8 to 10.

Tomato Sauce with Herbs

• 1 tablespoon minced onion
• 1 tablespoon vegetable oil
• 3 cans (8 ounces each) tomato sauce
• 1 1/4 teaspoons leaf oregano, crumbled
• 1/4 teaspoon dried basil
• pinch salt

Sauté onion in oil over medium low heat until tender. Add remaining ingredients; simmer for 15 to 20 minutes. Makes 3 cups of tomato sauce with Italian herbs for Eggplant Parmesan.

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