Italian Eggplant Casserole

By linda1949

Ingredients

• 1 large Italian Eggplant
• 1/4 cup milk
• 1 egg, beaten
• 1/2 cup fine dry bread crumbs
• 1 teaspoon salt
• 1/4 cup shortening
• 8 oz. can tomato paste
• 8 oz. can spaghetti sauce
• 8 oz. Mozzarella cheese, thinly sliced
• 1/2 cup grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

Pare eggplant and cut into 1/4" slices. Combine milk and egg. Also combine breadcrumbs and salt. Dip eggplant into milk mixture, and then bread crumbs. Fry eggplant in shortening in a skillet. Drain on absorbent paper. Combine tomato paste and spaghetti sauce. Alternate layers of half the eggplant, half the sauce, and half the Mozzarella cheese in a 2 qt. cassserole. Repeat layers. Sprinkle with Parmesan cheese, Bake, covered, at 350 degrees for 30 minutes, or until heated through.