Eggplant parmesan

 
                             Eggplant Parmesan
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles                       Italian
                 Our Favorites
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Oil For Frying
    1      Med           Eggplant -- unpeeled
    2                    Eggs -- slightly beaten
    2      Tbsp          Cold Water
    1 1/2  C             Fine Bread Crumbs
    2 1/2  C             Italian Style Meat Mix* -- thawed
      1/2  C             Grated Parmesan Or Romano Cheese
    2      6 Oz. Pkgs.   Sliced Mozarella Cheese
 
 *Separate recipe.
 **I'd use deli cheese, much cheaper.
 
 Refrigerate the casserole overnight, then bake it about 45 minutes at 375
  degrees
 
 Pour oil 1/2 inch deep in large skillet. Heat to 375 deg. At this temp a 1
 " cube of bread will turn golden brown in 50 sec. Cut eggplant into 15
 slices about 1/4 " thick; set aside. In a small shallow dish or pie plate,
 beat eggs and water to combine; set aside.
 Pour bread crumbs into another sm. shallow dish or pie plate. Dip eggplant
 into egg mixture then into breadcrumbs. Turning once, brown coated eggplant
 slices in hot oil til tender when pierced with a fork. Add more oil, if
 needed. Preheat oven to 375 deg. Butter a 2 qt. casserole dish. Arrange 5
 eggplant slices over bottom of dish, overlapping if necessary. Top evenly
 with about 1/3 of the Italian style meat mix, 1/3 of the grated cheese and
 1/3 of the mozzerella cheese slices. Repeat making 2 more layers. Bake
 uncovered 30 to 40 min. til cheese melts and sauce bubbles.
 
 6 servings
 
 From: Linda Hawkins                   Date: 04-15-95
 
                    - - - - - - - - - - - - - - - - - -