Eggplant (aubergine) Parmesan

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 large eggplant
• salt
• 2 eggs, beaten
• 1 1/4 cups cracker crumbs
• vegetable oil
• 4 cups spaghetti sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Recipe

• 1 peel eggplant, and cut into 1/4 inch slices/ sprinkle both sides of slices with salt, let stand 30 minutes. rinse eggplant, and pat dry.
• 2 dip eggplant in egg, coat with cracker crumbs.
• 3 fry a few slices at a time in hot oil until golden brown. drain on paper towels.
• 4 cook spaghetti sauce in in a saucepan over medium heat, until thoroughly heated; stir occasionally.
• 5 place half of eggplant slices in a lightly greased 13 x 9 inch baking dish; spread half of spaghetti sauce over eggplant. top with half each of mozzarella and parmesan cheese. repeat layers.
• 6 bake at 350f for 40 to 45 minutes or until eggplant is tender.
• 7 let it stand 10 minutes before serving.