Ester's Eggplant (Aubergine) Parmesan

Submitted by Doris Barrick

"This has got to be one of the best eggplant recipes i have ever eaten. it was given to me by a friend of a friend who had made it for a luncheon that i attended. the most time consuming part is cutting the eggplant paper thin. I used italian tomato sauce recipe # 92096"

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Serves: 8

ingredients

• 1 eggplant
• 2 eggs, beaten
• olive oil, to fry eggplant
• salt and pepper
• 1 cup flour, add more as needed
• 1 cup parmesan cheese
• 2 cups of shredded mozzarella cheese
• italian tomato sauce

directions

1. Peel eggplant and cut paper thin slices "lengthwise".
2. To beaten eggs add salt and pepper to your taste.
3. Pour enough olive oil in frying pan and heat. Add more as needed.
4. Lightly dip eggplant pieces into flour. Shake off excess.
5. Dip into egg, pepper and salt mixture. Shake off extra liquid.
6. Fry on both sides till lightly brown. Drain on paper towels to remove excess oil. Repeat till all pieces of eggplant are fried.
7. Spray a medium baking pan with baking and cooking spray. Put enough of the tomato sauce to coat pan. Next layer eggplant slices, a little bit of both cheeses and a little more tomato sauce. Repeat layers ending with a topping of both cheeses.
8. Bake at 350 degrees for 45 minutes to one hour or till golden brown and bubbling.
9. Let cool for 15 minutes before slicing into squares. Mmm good.