Mom's Eggplant Parmesan
By: Maria Boyer
Published: Thursday, September 23, 2010 - 11:31am

Preparation

1 Make a pot of plain Tomato Sauce (no meat). 2 Peel and thinly slice an eggplant or two. 3 In a bowl, mix together 4 eggs and 1/4 cup of flour, to resemble a pancake batter. Dip each slice of eggplant in the batter and fry in oil, turning once, until fork-tender and lightly browned on each side. Move fried eggplant to a towel-lined baking sheet to absorb the excess oil. 4 Once the sauce and eggplant are prepared, grab some shredded mozzarella cheese out of the “icebox” and layer the ingredients in this order, from bottom to top: Sauce (to cover the bottom of the glass dish), Eggplant, Eggplant, Sauce, Eggplant, Eggplant, Sauce, Eggplant, Sauce. 5 Bake, uncovered, for 30 minutes at 325 degrees. Allow to set for a few minutes before serving.

About


Note: If using one eggplant, an 11x7-inch glass baking dish will work well. For two or more eggplants, use a 9x13-inch glass baking dish.