Eggplant Parmesan Recipe

EGGPLANT PARMESAN

2 med.            Eggplants

2                      Eggs, slightly beaten

½ cup              Milk, add to egg

1½ cup           Shake or bake or bread crumbs of choice.

                        (May need more crumbs)

1 can               Hunt’s (no sugar added) Spaghetti sauce or you may want to make your own spaghetti sauce.  See the Sauce section.

1 cup               Parmesan cheese. shredded

1 cup               Mozzarella cheese, shredded

Peel and slice eggplant in half inch pieces, salt lightly and stack.  Then dip each slice in egg and milk mixture and then into crumbs.  Either fry in hot oil or bake in a 350* degree oven for 15 to 20 minutes until tender and brown, turning once.  Place eggplant slices into a  9x12 baking dish, alternating with the spaghetti sauce and Parmesan cheese and mozzarella cheese saving some of the mozzarella cheese for topping the last 10 minutes of baking.   Bake for 20 to 30 in a 350* degree oven.

                                                          Ruth Buckmaster