Eggplant Parmigiana from pizzatherapy.com	Buy this Art Print at AllPosters.com

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A wonderful dish that tastes better,
the second time around!

                Ingredients

Directions

1. Peel egg plant. Slice the eggplant.
2. Dip egg plant in egg mixture and then in bread crumbs covering both sides.
3. Heat olive oil in pan, and fry egg plant until lightly browned.
   (Before cooking the eggplant, my mom and grandmother would put a clove or two of garlic in the oil, let it turn brown and then discard. "This is to flavor the olive oil," they would say.)
4. Drain on paper towel. (After frying a few pieces of eggplant, you can continue to the next step.)
5. Ladle a small amount of sauce into a baking dish or baking pan.
6. Place a single layer of egg plant, cheese and sauce.
7. Repeat this process until you are out of room or egg plant.
8. Top with sauce and cheese.
9. Bake in a 350º oven for 30 to 45 minutes. Can be cooked longer, but cover the baking dish so the eggplant won't dry out.

Hints and Tips

• Cheese can be omitted from recipe and it will still be good!
• A low fat version of this dish can be made by omitting cheese and broiling the egg plant instead of frying.
• Eggplant can be served as a main course or side dish.
• A small eggplant can go a long way.
• Some people prefer to leave the skin on the eggplant, which is fine. I prefer to peel it.
• Use the eggplant in a sub or grinder sandwich. This will knock your socks off!

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