Eggplant Parmigiana

• 3 eggplants
• eggs
• flour
• oregano to taste
• garlic to taste
• oil
• grated Mozzarella cheese
• grated Provolone cheese
• 1 can/jar spaghetti sauce or homemade
• other Italian spices to taste

1. Add oregano, garlic and spices to flour and mix.
2. Peel normal size eggplants and cut into 1/4 inch slices.
3. Dip slices in slightly beaten eggs and then into seasoned flour.
4. Lightly brown the flour covered eggplant in hot oil in frying pan and let drain on paper towels.
5. (Reminder:
6. Remove paper towels before continuing.)
7. Place a layer of eggplant in the bottom of 9 x 18-inch glass baking dish.
8. Sprinkle over a layer of Mozzarella cheese.
9. Place a second layer of eggplant and sprinkle over with Provolone cheese.
10. Cover dish with foil and bake at 350u0b0 for 35 minutes.
11. Remove foil for last ten (10) minutes until golden brown. Serves 12.

eggplants, eggs, flour, oregano, garlic, oil, mozzarella cheese, provolone cheese, italian spices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=935420 (may not work)