Eggplant Parmesan

By á-24734

Ingredients

• 2 Firm Eggplants
• 1/2 Cup Flour
• 2 Eggs, slightly beaten
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 1 Cup Vegetable Oil
• 3-4 Cups Tomato Sauce
• 1 Pound Ricotta Cheese
• 1/4 Cup Parsley, dried
• 2 Eggs, slightly beaten
• 1 Cup Parmesan Cheese, grated
• 8 oz. Mozzarella, thinly sliced

Preparation

Step 1

Pare and cut eggplant into thin rounds. Flour and dip slices into beaten eggs, season with salt and pepper. Saute slices in hot oil until golden brown on both sides. Drain on paper towel, arrange a layer of eggplant in the bottom of a 2 qt. baking dish and cover with 1/3 of tomato sauce. Combine ricotta cheese, parsley, eggs, and Parmesan cheese and mix thoroughly. Spread half ricotta mixture over tomato sauce in casserole. Repeat layers until eggplant is used. Cover with tomato saucer and top with mozzarella. Bake uncovered in a 350 degree oven for 30 minutes until cheese melts.