Eggplant Parmesan

• 1 large globe eggplant
• 1 1/2 c. tomato sauce
• 1 c. Mozzarella cheese, shredded
• 1/2 c. Parmesan cheese, grated
• 1/2 c. whole wheat flour
• 1/2 tsp. salt
• 2 eggs, slightly beaten
• 1/4 c. milk
• 2 1/2 c. soda crackers, crumbled
• dash of pepper

1. Preheat oven to 350u0b0.
2. Cut eggplant into 1/4-inch rounds. Combine the flour and salt in a bowl.
3. Now the eggs and milk in another bowl, and lastly the cracker crumbs and pepper in another bowl.
4. Now take an eggplant slice and dip both sides in the flour mixture, then the egg mixture and lastly the cracker crumbs. Repeat with all the eggplant.
5. Layer in a 9 x 13-inch glass dish. (Glass is best as eggplant won't discolor.)
6. The slices may overlap, but shouldn't cover each other completely.

eggplant, tomato sauce, mozzarella cheese, parmesan cheese, whole wheat flour, salt, eggs, milk, soda crackers, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811690 (may not work)