Melanzana con formaggio (eggplant parmesan)

6 servings

Ingredients

Quantity Ingredient
1 large Eggplant (1 1/2 lb)
3 Eggs, beaten
1½ cup Packaged dry bread crumbs
1 cup Olive or salad oil
2 teaspoons Dried Oregano Leaves
2 teaspoons Salt
½ pounds Sliced Mozzarella
4 cans (8-oz size) tomato sauce
½ cup Grated Parmesan Cheese

Directions

1. Preheat oven to 350*F. Lightly grease a 9 x 9 x 1¾-inch baking dish. 2. Cut eggplant crosswise into ¼-inch thick slices. Dip into beaten

eggs, then into bread crumbs, coating completely. 3. Meanwhile, slowly heat oil in large skillet. Saute eggplant until golden-brown - about 2 minutes on each side. Drain. 4. In prepared baking dish, layer, in order, half the eggplant, 1 ts oregano, 1 ts salt, half the Mozzarella-cheese slices, half the tomato

sauce, and ¼ cup Parmesan cheese; repeat. 5. Bake, uncovered, 25 to 30 minutes, or until cheese is melted and eggplant is tender.

Submitted By MICHELLE BRUCE On 11-22-94

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