Simple Eggplant Parmigiana
|Eggplant||1 1⁄2 Pound|
|Eggs||2 , beaten|
|Oil||1⁄2 Cup (8 tbs)|
|Mozzarella cheese||1⁄2 Pound, sliced thin|
|Tomato sauce||2 Cup (32 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Grated parmesan||1⁄2 Cup (8 tbs)|
Wash but do not peel eggplant.
Season eggs with salt, pepper and oregano.
Dip eggplant slices in egg.
Fry in hot oil 1/2 inch deep, until golden brown on both sides.
Drain on absorbent paper.
Arrange layers of eggplant, mozzarella, tomato sauce and basil in baking dish.
Sprinkle with grated cheese.
Bake in moderate (3500) oven until well heated through about half an hour.