Eggplant Parmigiana2 eggplants1. Remove skin from eggplant and slice. Dip in egg, then flour and fry in oil until brown. 2. Let fried eggplant slices set on paper towels on dish until ready to begin. When frying eggplant, start filling mixture, then set aside. 3. For filling mixture, combine ingredients and mix together with spoon. 4. Layer bottom of 9-by-12-inch pan with sauce. 5. Layer with eggplant slices and top with filling mixture. 6. Layer with slices of eggplant and top with sauce, mozzarella cheese and Romano or Parmesan cheese. 7. Repeat steps once. Final step sprinkle with garlic salt and salt and pepper. 8. Bake at 350 degrees for 50 minutes to 1 hour. Marrianne Maurice, P.O. Box 630, Sharon |
