Easy Eggplant Parmigiana
|Eggplant||2 Pound (Use 1 Large)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Canned tomato sauce||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Mozzarella cheese||1⁄4 Pound, sliced thin|
Peel eggplant and cut into 1/4-inch slices.
Fry on both sides in oil in skillet until brown.
Drain well on absorbent paper.
Put layer of eggplant slices in shallow baking dish; cover with some tomato sauce, a little of the Parmesan cheese, and a few slices of Mozzarella.
Repeat layers until all ingredients are used, ending with Mozzarella.
Bake, uncovered, in preheated hot oven (400°F.) for 15 minutes, or until mixture is thoroughly heated.
Makes 4 to 6 servings.