Eggplant Parmesan

Eggplant Parmesan 

-Recipe-

Ingredients:

1 lg. eggplant, peeled and cut in 1/2" slices
Salt
Flour
1/2 c. Parmesan cheese
1/2 c. olive oil
2 c. tomato sauce 
8 oz. Mozzarella cheese, thinly sliced

Method of Preparation:

Step 1) Preheat oven to 375 degrees. 

Step 2) Choose a shallow 1 1/2 to 2 quart baking dish that is deep enough to serve from. rub it with oil. Sprinkle both sides of the eggplant with salt and spread them out in one layer on a platter or board. 

Step 3) Dip each slice in flour and shake or brush off the excess.

Step 4) In a skillet, heat 1/4 cup olive oil and brown the eggplant slices, a few at a time, working quickly to prevent them from soaking up too much oil. If the oil cooks away, add more. As the eggplant browns, transfer the slices to fresh paper towels to drain. 

Step 5) Now pour some of the tomato sauce into the oiled baking and serving dish. Spread the drained eggplant slices over the sauce, top them with a layer of Mozzarella cheese, and sprinkle over it part of the grated Parmesan cheese. 

Step 6) Repeat with 1 or 2 more layers (depending on how deep the dish is), but be sure to finish up the layers of tomato sauce, Mozzarella and Parmesan. 

Step 7) Cover the dish snugly with foil and bake in the middle of the oven for 20 minutes. Remove the foil and bake uncovered for 10 minutes longer.

-Woot Woot-

Enjoy,

The Traveling Chef Shoes