Eggplant Parmesan(Yields 6 Servings)

• 1 large eggplant
• 8 oz. Mozzarella cheese
• 2 beaten eggs
• 2 1/2 c. bread crumbs
• 2 1/2 c. tomato sauce
• 1/4 c. Parmesan cheese

1. Peel skin off eggplant.
2. Slice lengthwise into 1/4-inch slices.
3. Sprinkle each slice with salt.
4. Let stand at room temperature 1 to 2 hours.
5. Wash each slice with water to remove extra salt and squeeze out as much liquid as possible.
6. Dip each slice first in beaten egg, then in bread crumbs.
7. Fry each slice until both sides are golden brown.
8. Drain on paper towels.
9. Cut 1/2-inch strips of Mozzarella cheese and place a strip at the end of a slice of fried eggplant.
10. Roll eggplant up around strip of cheese and place in a single layer in bottom of a casserole dish. Pour 2 to 3 cups of any tomato sauce over the rolls and sprinkle with Parmesan cheese.
11. Bake covered at 350u0b0 for 1/2 to 1 hour until sauce bubbles.
12. Enjoy!

eggplant, mozzarella cheese, eggs, bread crumbs, tomato sauce, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003855 (may not work)