Eggplant Parmesan

Submitted by: Marilyn

Attributed to: Marilyn

Category: Vegetarian Main

Description: This was a summertime favorite with seasonal eggplant. Add salad & bread & it's a meal!

Prep time: 20 minutes

Total time: 1 hour

Servings: 8

Difficulty rating: 3

Ingredients:

1 Eggplant

3 Eggs, beaten

1 Cup cornmeal

3/4  Cup salad oil

1/2  Cup parmesan cheese

2 Teaspoons dried oregano

1/2  Pound sliced mozzarella cheese

3 (8 ounce) cans tomato sauce

Special tools/utensils needed:

8” x 11” lasagna pan, (rectangular pan that will hold 2 quarts)

Directions:

Heat oven to 350 degrees F.

1. Peel eggplant, cut into ¼" slices. Dip each slice first into eggs, then cornmeal.

2. Sauté eggplant in hot oil until golden brown on both sides.

3. Place a layer of eggplant in 2 qt. casserole, sprinkle with some parmesan, oregano, & mozzarella. Then cover well with tomato sauce. Repeat until all eggplant is used, topping the last layer of sauce with several slices of mozzarella. 

4. Bake, uncovered,  for 1/2 hour until sauce is bubbly & cheese is melted. Let sit for 10 minutes before serving.