Italian Eggplant

• 1 medium eggplant
• salt
• 1 egg, slightly beaten
• 1/2 c. milk
• 2 tsp. oil
• 1/2 c. flour
• oil for frying
• 1/2 c. Romano or Parmesan cheese
• 2 Tbsp. fresh parsley, chopped
• dash of pepper
• 1 jar Italian spaghetti sauce

1. Peel eggplant and cut lengthwise into 1/8-inch thick slices; sprinkle with salt.
2. Place eggplant in single layers between pieces of paper towel and let stand for 40 minutes.
3. Press to remove moisture.
4. Combine egg, milk and 2 teaspoons oil; mix well. Add flour and 1/8 teaspoon salt, beating until smooth.
5. Dip eggplant in batter and brown on both sides in hot oil.
6. Drain on paper towels.
7. Combine cheese, parsley and pepper and mix well. Pour 1/2 cup Italian sauce on bottom of casserole dish.
8. Layer eggplant, some cheese mixture and repeat layers, finishing with sauce.
9. Bake, covered, for 30 minutes at 375u0b0.

eggplant, salt, egg, milk, oil, flour, oil, romano, fresh parsley, pepper, italian spaghetti sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213816 (may not work)