VEGETABLES = Eggplant Parmigiana
- 1/4 cup olive oil
- 1 large eggplant, about 1 1/2 lb
- 1 cup all purpose flour
- 3 large eggs, lightly beaten
- 1 3/4 cups plain dried bread crumbs
- Salt and pepper
- 1/2 cup grated parmesan cheese
- 1/2 lb fresh mozzarella cheese, cut into 18 pieces
- Tomato sauce
Preheat oven to 400 degrees. Pour the oil onto a large rimmed baking sheet and swirl to cover the bottom. Trim the eggplant and cut crosswise into 18 slices about 1/4 inch thick. Put the flour, eggs and bread crumbs into 3 separate bowls. Season each bowl with 1 tsp. salt and few grinds of pepper. Stir 1/4 cup of the parmesan into the bread crumbs.
Dip eggplant into the four then dip into the eggs and finally into the bread crumbs. Put in pan. Bake for 15 minutes. Flip over and bake about another 15 minutes or longer until tender. Remove from oven and let cook for 5-10 minutes. Leave the oven on.
Lightly oil 9x13 baking dish. Overlap eggplant slices in the pan and place a piece of mozzarella between the slices. Spoon sauce over the top and sprinkle with remaining parmesan. Bake until cheese is melted and sauce is bubbling, about 30 minutes. Let rest for 10 minutes before serving.