William Pollock's Eat Happy: Eggplant Parmesan

Notes

I distrust the eggplant as an ingredient because I never feel that I know what I'm doing with it. Its large, not often used, not entirely easy to work with and just plain weird looking. Despite this, the vegetable makes a wonderfully tasty dish in this oldschool-simple recipe.

Ingredients

1	large eggplant, sliced into 1/4" pieces
3	eggs
1 tsp	salt
1 tsp	oregano
1/2 tsp	pepper
3 Tbl	flour
3 Tbl	oil
3/4 lb	jack cheese
2 cans	tomato sauce

Preparation

Beat into eggs salt, oregano and pepper. Dip eggplant slices into egg mixture and dredge in flour. Heat skillet with 3 Tbl oil to medium-high heat. Fry both sides of eggplant until brown, placing cooked eggplant in a baking dish. Alternate layers of eggplant with layers of jack cheese and tomato sauce.

Back at 350F for 35 minutes.

Primary Category:

Main Dishes

Seconary Categories:

Vegetables
Vegetarian
Italian

Source:

From "Sharing Our Favorites: the Dana Guild, Senshin Buddhist Church, Los Angeles, CA" -- Mrs. Faye Iacchei , page 15.