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From Wayne & Triba on SUNSHINEII

Eggplant Parmesan

Sauce:
Fry together:
1 large onion, finely chopped
6 or more garlic buds, finely sliced or diced
Add and simmer:
2 cans, 8 oz. each, tomato sauce
salt & pepper to taste
dash of red pepper (cayenne or pizza flakes)
generous dash oregano
generous dash basil
Stir in enough grated Parmesan cheese to thicken sauce

Now the eggplant
1 medium eggplant, peeled & thinly sliced
1 egg beaten with milk
flour with salt & pepper mixed in
Dip eggplant into egg & then flour & fry in hot oil. Drain; place in baking pan, and layer with sauce. Top with a white cheese such as mozzarella or a white cheddar and bake at 350 till cheese is browned & bubbly.

Email: ernie@stonecutter2.com