Recipe - Eggplant Parmigiana (October 1992)

3 md Eggplants
1 One half cup Homemade tomato sauce I
1 pound Mozzarella cheese; cut or sliced up
One fourth cup Parmesan cheese; grated
Salt and pepper; to taste
1 l Oil and olive oil

1. Slice eggplants lengthwise. Place in colander in layers with slat
between ea layer. Let stand 1 hour to remove bitterness.

2. Wash eggplant well to get the salt out and dry in paper towels very
well.

3. Heat plenty of the oil mixture and cook eggplants in batches. Dry in
paper towels.

4. Place 1 layer of eggplant in a baking dish.

5. Top it with tomato sauce and sprinkle parmesan. Place 1 layer mozzarella
and then start with the eggplant again.

6. Keep alternating layers in the same manner.

7. Top layer should be eggplant. Sprinkle rest of parmesan.

8. Bake in pre heated 350 oven for 20 minutes. At this point check to see
if there's too much oil and drain it.

9. Bake another 15 minutes.

10 Serve hot

NOTES : Try to coat eggplants with flour and also cut it very thin next
time Should add a little oregano to the sauce.
Recipe by: Marcella Hazan's Classic Italian Cooking

Posted to EATL Digest by Leon & Miriam Posvolsky miriamp@POBOX.COM on
Nov 17, 1997