Recipe - Crusty Eggplant

2 lg Eggplant
One half cup Bread crumbs
One half cup Parmesan cheese
One fourth cup Parsley, chopped
One fourth teaspoon Salt
1/8 teaspoon Pepper
One fourth cup Flour
2 Eggs
One fourth cup Oleo or half oil

Peel eggplants and slice into One half inch slices. Sprinkle both sides with
salt and allow moisture to come out. 1 hour, Rinse and pat dry. Combine
bread crumbs, parsley, cheese, salt and pepper. Dust egg plant in flour;
dip in egg to coat all over; dredge with crumb mix. In jelly roll pan, melt
oleo and arrange slices kn the pan. Bake uncovered at 400' for 25 minutes,
turning once.

Sent to me by "Jack C. Elvis" jackelvis@moonlink.net so I could check
them out for formatting errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 1:52 PM on Apr 23, 1997