Eggplant Parmesan



Look at the mozza cheese ooze out!  Yum!

Love this vegetarian dish, especially with the fresh mozzarella cheese that becomes really gooey, once cooked.  You can make your own tomato sauce, however if you are pressed for time, buy a large jar of good quality sauce.  Top off this dish with fresh basil and serve with a garden salad and garlic bread, makes for a complete and delicious meal!

Thinly slice the eggplants.

Ingredients:
(Serves 4)
-2 eggplants
-1 cup flour
-5 eggs
-2 cups bread crumbs
-Olive oil
-Salt & pepper
-3 large fresh mozzarella balls
-1 cup of parmesan cheese
-1 large jar of tomato sauce

Fry up until golden and crispy.

Instructions:

-Slice eggplants width wise (round slices)

-One eggplant slice at a time, cover with flour, dip in mixed egg and coat evenly with bread crumbs. 

-Heat up frying pan with olive oil on medium to high heat.  Fry each slice on each side, until crispy and golden.

-Thinly slice up mozza cheese and grate the parmesan cheese.

Love fresh mozza cheese!  I use the cooked eggplant slices
as the last layer so the cheese does not burn in the oven.

-In a baking dish, spread the bottom with tomato sauce.  Place cooked eggplant slices as the first layer.  Season layer with salt & pepper and cover with tomato sauce.  Place mozza slices on top and sprinkle with parm cheese.  Repeat these steps until all ingredients are used.

-Bake in the oven at 200 degrees C for about 30-40 minutes or until tomato sauce is bubbling (be sure the cheese does not burn!).