Guest guest Posted July 2, 2002 Report Share Posted July 2, 2002 Eggplant Parmigiana 1 large eggplant (3 lbs.) Salt Flour 2 eggs beaten with 2 teaspoons of oil 1 package of saltines Olive oil 2 teaspoons of dried basil 1 1/2 cup of tomato sauce, heated 8 ounces of cheese 2/3 cup of parmesan cheese Cut eggplant into thin 1/4 inch slices. Put the slices on a large platter and sprinkle each with about 1/8 teaspoon salt. Let stand at room temperature for about 30 minutes to draw out excess moisture. Drain and dry the slices between paper towels. Dip each slice into flour, egg and crackers, in that order. Heat oil in frying pan and fry eggplant until golden brown, turning once. Drain on paper towels. Stir the basil into the tomato sauce. Spoon a little of the sauce into a 2 quart baking dish. Arrange 1/3 of the eggplant slices, overlapping, on the sauce. Top with 1/3 of the cheese, 1/3 tomato sauce and 1/3 parmesan. Repeat until all ingredients are used. Bake in preheated 350 degree oven for 20 to 30 minutes, or until bubbly. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ MSN Photos is the easiest way to share and print your photos: http://photos.msn.com/support/worldwide.aspx Quote Link to comment Share on other sites More sharing options...
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