EGGPLANT PARMESAN

By gaster16

Ingredients

• 2 eggplants
• 1/2 cup flour
• 1-2 eggs slightly beaten add 1/2 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup olive oil
• 2 ounces Parmesan
• 1 lb. shredded mozzarella cheese
• Tomato sauce

Preparation

Step 1

Peel eggplant, cut into very thin slices. Sprinkle each slice with salt, pile slices on plate and cover with weight to draw out juice, let stand 1 hour. Flour eggplant slices and dip into beaten egg, seasoned with salt and pepper. Fry in olive oil until slices are golden brown on both sides. Drain on paper towel. Place layer of eggplant in casserole, cover with sauce, sprinkle with grated cheese and cover with a layer of mozzarella. Repeat procedure until all eggplant is used, ending with mozzarella. Bake at 400 degrees for 15 minutes and serve hot.

Tomato Sauce: 1 large onion simmer in water and chicken bouillon, add 1 large can diced tomatoes, 2 (12 oz. cans) tomato paste plus 3 cans water, 1 can mushrooms, 1-1/2 teaspoons oregano, marjoram, basil and one beef bouillon, 1 tablespoon sugar, garlic salt and 2 tablespoons parmesan cheese. Mix and cook 1-2 hours.