Eggplant Parmesan
Pauline Woodhousedirections
- 1
Slice eggplant, salt and layer in a colander, weigh and leave 20 minutes. Rinse eggplant and pat dry with paper towel.
- 2
Put several tsp of flour in a bag and toss eggplant to coat lightly.
- 3
Heat oil in frying pan. Brown eggplant on both sides. Drain on paper towel.
- 4
In a casserole dish layer eggplant, tomato sauce, breadcrumbs and Parmesan cheese.
- 5
Bake in a 350° oven 30-40 minutes.
Source: Pauline Woodhouse
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