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Wednesday, April 6, 2011

E is for Eggplant...



   Today's letter is E. This was one of my Mother's dishes.
   I know not everyone likes eggplant, but my Mother loved it. So this recipe is for her and all you other lovers out there.


Eggplant Parmigiana

Ingredients:

1 ½ lbs  Eggplant
2   eggs
1 tsp  salt
¼ tsp  pepper
½ lb   Mozzarella cheese sliced thin
2 c   Tomato Sauce
¼ c  grated Parmesan or Romano cheese
Cooking oil

Directions:

Wash the eggplant, but don't peel it. Slice thin.  Beat eggs and season with salt and pepper.  Dip the eggplant slices in the egg, and fry in ½ inch hot oil in large skillet.  Fry the eggplant until golden brown on both sides and drain on paper towels.  Arrange layers of eggplant, cheese and tomato sauce in a 2 quart baking dish.  Sprinkle top with grated cheese.  If there is any beaten egg left, pour this over the top.  Bake in a 350 degree oven, until well heated through, about ½ hour.

Serves 6.

2 comments:

Catherine Ensley said...

Our blogs are on different subjects, but I cannot resist a blog featuring old recipes that are hard to find. Thanks! I'll look forward to following you.

Theres just life said...

Hi Catherine, Thanks for stopping by and following. I am on my way to check you out.