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.
