American Eggplant Parmesan Recipe
Ingredients
1 large eggplant
Salt
2 eggs, beaten
1 1/2 cups cracker crumbs
Hot vegetable oil
Quick Italian Sauce
2 cups (8 ounces) shredded mozzarella cheese
1/4 cup plus 2 tablespoons grated
Parmesan cheese
Directions
Peel eggplant, and cut into Winch slices.
Sprinkle each slice with salt, and place in a bowl.
Let stand 30 minutes; rinse and pat dry.
Dip each slice in egg, and coat with cracker crumbs.
Fry in hot oil until golden brown.
Drain on paper towels.
Place half of eggplant in a lightly greased 12 x 8 x 2 inch baking dish; spread half of Quick Italian Sauce over eggplant.
Top with half each of mozzarella and Parmesan cheeses; repeat layers.
Bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated.
Sprinkle each slice with salt, and place in a bowl.
Let stand 30 minutes; rinse and pat dry.
Dip each slice in egg, and coat with cracker crumbs.
Fry in hot oil until golden brown.
Drain on paper towels.
Place half of eggplant in a lightly greased 12 x 8 x 2 inch baking dish; spread half of Quick Italian Sauce over eggplant.
Top with half each of mozzarella and Parmesan cheeses; repeat layers.
Bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated.
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