Recipe for Eggplant Parmesan

Eggplant Parmesan

Ingredients

.....1 egg, slightly beaten
.....1 cup milk
.....1 tablespoon vegetable oil
.....1 cup all purpose flour
.....2 medium eggplants, peeled and cut into 1/2 inch slices
.....Hot vegetable oil
.....1 (29 ounce) can tomato sauce
.....1 (12 ounce) can tomato paste
.....1 (16 ounce) can tomatoes, drained
.....1/4 cup Burgundy
.....1 teaspoon dried whole oregano
.....1/2 teaspoon dried whole basil
.....1/4 teaspoon dried whole thyme
.....1/4 teaspoon garlic salt
.....10 ounces sliced mozzarella cheese
.....1/2 cup grated Parmesan cheese

Preparation

Combine egg, milk, and 1 tablespoon vegetable oil; gradually add to flour, beating until smooth. Dip eggplant in flour mixture; fry in hot oil until golden brown. Drain well on paper towels, and set aside.

Combine the next 8 ingredients in a medium saucepan, mixing well. Simmer sauce 10 minutes.

Arrange half of eggplant slices in lightly greased 13 x 9 x 2 inch baking dish. Top with half of mozzarella cheese. Spoon half of tomato mixture over cheese. Repeat layers. Top with Parmesan cheese. Bake at 350 degrees for 30 to 40 minutes or until sauce is bubbly.

Yield: 6 to 8 servings