EGGPLANT PARMESAN

Sharon Wolff

 

EGGPLANT:

1 eggplant sliced thin

1 C breadcrumbs

1 egg
1/4 C milk
1/4 C parmesan cheese
2 T garlic powder
2 T oregano
flour
oil

Cut eggplant into 1/4" slices. Set aside.
Combine breadcrumbs, parmesan cheese, garlic powder and oregano in bowl
Mix egg, milk in separate bowl
Dip eggplant in flour, then egg mixture, then breadcrumbs
Evenly coat slices

Fry until golden brown but still slightly tough

OTHER INGREDIENTS:
Tomato sauce
8 ounces ricotta cheese
8 ounce mozzarella cheese
basil to taste
parmesan cheese

Layer ingredients in sprayed 9 x 13 baking pan:
eggplant, sauce, basil, dollops of ricotta cheese, mozzarella, parmesan 
REPEAT

Bake at 375 until top is golden brown





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