Recipe - Eggplant Parma Casserole

G. Granaroli XBRG76A
MM:MK VMXV03A
2 lg Firm eggplants
Oil for frying
3 Eggs
2 cup Flavored breadcrumbs
2 pound Ricotta
8 ounce Mozzarella
Three fourths cup Grated cheese
3 To 4 cup marinara sauce
Salt and pepper to taste

Peel and slice eggplant (One fourth "). Beat eggs with dash of salt. Heat oil in
pan til hot but not smoking. Dip each slice of eggplant in egg and bread
crumbs and fry til golden. Drain well. Continue til all are fried. In an
ovenproof dish (8x14 or larger) Place enough sauce to cover pan. Make layer
of eggplant by placeing in sauce and turning to coat on both sides. Add a
bit more sauce. Cover with dabs of ricotta and slices of mozzarella. Dip
each nest slice of eggplant in sauce to coat and continue process until you
have about three layers. Top with extra sauce and cheese. Bake in oven at
350 for 1 hour. One half covered lightly, One half uncovered. When you remove it from
the oven let it sit for 15 min. before serving. Serve with crusty bread and
a salad.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini