Eggplant Parmigiana

INGREDIENTS:

• 4 or 5 Medium Eggplants (Melanzane)
• 3 Eggs, beaten and lightly salted
• 1 Cup Flour
• 100 Grams Parmesan Cheese
• 250 Grams Mozzarella Cheese, Shredded
• Your favorite Sugo (Sauce/Gravy)

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DIRECTIONS:

  Cut the eggplant into 2 mm thin slices (do not peel the skin). 
Place eggplant slices on a tray and lay flat to dry out in the sun
'til they are slightly brown and wrinkly.

  Flour the eggplant slices then dip into the beaten egg and fry 
them quickly 'til they are golden on both sides.  The health 
conscious can dry fry them, using a non-stick cooking spray or
even use a little olive oil (no cholesterol) and then drain on a 
paper towel.

  Spread a layer of sauce on the base of the baking dish and lay 
a layer of eggplant slices over it.  Spread more sauce over the 
layer of eggplant followed by grated cheese and mozarella cheese
and repeat this procedure until the baking dish is full or you run 
out of eggplant.

  Bake in a 200 degree Celsius oven for 15-20 minutes or until 
cheese is golden brown.


Comments:       This was my favorite!

Submitted by:   Eufrasia Carideo