Eggplant Parmesan

EGGPLANT PARMESAN

Not everyone is an eggplant fan, but among those who are, eggplant
Parmesan is a sure favorite. This is a simple, light recipe, and it makes
a nice lunch or a terrific side dish.

2 medium sized eggplant
1 cup breadcrumbs with Italian seasoning
2 cups marinara sauce
1/2 pound Parmesan cheese, grated
1/4 pound mozzarella cheese, grated
1/2 cup olive oil (at least)

1. Peel and slice the eggplant into quarter inch slices.

2. Fry the slices in a generous amount of olive oil over medium heat
for 20-30 seconds on each side. Look for a change in color.

3. Mix 1/2 of the Parmesan cheese with the breadcrumbs. Dip both
sides of the eggplant slices in the breadcrumbs. Layer the breaded
eggplant in a glass baking dish that has been lightly coated with olive
oil. Sprinkle all but 1/4 cup of the remaining Parmesan cheese and
the grated mozzarella over the top layer.

(For a crustier eggplant, dip the eggplant in a beaten egg mixture and then in the bread/Parmesan mixture before frying in hot oil.)

4. Bake the eggplant uncovered at 350º for about 25 minutes.

5. While the eggplant is baking, heat the marinara sauce.

6. Just before serving, top the eggplant with a spoonful of sauce and a
another sprinkle of Parmesan cheese.

The mistakes we mortals make when we have our own way might fairly raise some wonder that we are so fond of it.
Mary Ann Evans Cross aka George Eliot (Middlemarch)