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Eggplant Parmigiana (October 1992)

Eggplant Parmigiana (October 1992) is built on Eggplants, Homemade Tomato Sauce I, Mozzarella Cheese, Parmesan Cheese Salt And Pepper, and Oil And Olive Oil. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 3
• 1 1/2 cup
• 1 lb
• 1/4 cup
• 1 l

Method (preview)

1. 1

   Between ea layer. Let stand 1 hour to remove bitterness.

2. 2

   Heat plenty of the oil mixture and cook eggplants in batches. Dry in paper towels.

3. 3

   Place 1 layer of eggplant in a baking dish.

4. 4

   Top it with tomato sauce and sprinkle parmesan. Place 1 layer mozzarella and then start with the eggplant again.

5. 5

   Keep alternating layers in the same manner.

6. 6

   Top layer should be eggplant. Sprinkle rest of parmesan.

7. 7

   Bake in pre heated 350 oven for 20 minutes. At this point check to see if there's too much oil and drain it.

8. 8

   Bake another 15 minutes.

9. 9

   10 Serve hot

10. 10

    NOTES: Try to coat eggplants with flour and also cut it very thin next time

11. 11

    Should add a little oregano to the sauce.