EGGPLANT PARMESAN
PATRICK TROTZUK
ingredients
- 1 LARGE EGGPLANT
- 3 EGGS BEATEN
- 1 CUP BREADCRUMBS
- 1/2 CUP PARMESAN CHEESE
- 2 TEASPOONS OREGANO
- 1/2 LB MOZZARELLA CHEESE
- 3 8OZ SIZE CANS TOMATO SAUCE
- 3/4 CUPS OLIVE OR SALAD OIL
directions
- 1
HEAT THE OVEN TO 350°.
- 2
CUT THE EGGPLANT INTO THIN SLICES, PEELED. DIP THEM INTO THE BEATEN EGG AND THEN INTO THE BREADCRUMBS.
- 3
SAUTE THESE IN LIGHT OIL UNTIL BROWNED ON BOTH SIDES.
- 4
IN AN OVEN-PROOF 2 QT BOWL, LAYER THE EGGPLANT, CHEESE, OREGANO, AND TOMATO SAUCE. THE LAST LAYER SHOULD BE SEVERAL SLICES OF MOZZARELLA CHEESE.
- 5
BAKE 1/2 HOUR IN THE CHEESE IS BUBBLY AND MELTED.
Source: MARY ANN TROTZUK
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