Eggplant Parmesan

By acampman

I actually made this for dinner when we lived on Velinda Drive - before kids!

Ingredients

• 1/4 cup olive oil
• 1/4 cup chopped onion
• 1 clove garlic, mashed
• 1 tbsp. finely minced parsley
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 cans (8 oz) tomato sauce
• 1 eggplant
• 1 lemon
• 1 tbsp. olive oil
• 1/4 cup milk
• flour
• oil for frying
• 8 oz sliced mozzerella cheese
• 1/2 cup grated parmesan cheese

Preparation

Step 1

In skillet, heat 1/4 cup olive oil, saute onions and garlic.

Stir in parsley, salt, pepper, tomato sauce and simmer for 30 minutes.

Peel eggplant, cut into 1/4 inch thick slices and brush with lemon juice.

Beat egg. Beat in milk and 1 tbsp. oil. Dust each slice with flour, dip into egg mixture.

Heat 2 tbsp. oil in skillet over medium heat and fry eggplant on both sides until golden brown.

Layer sauce, eggplant, mozzerella and parmesan in baking dish.

Bake at 350 for 30 minutes.