Eggplant Parmesan

* Exported from MasterCook II *

Eggplant Parmesan

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Italian
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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

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