Boston Eggplant Parmesan Recipe

• 1 lg. eggplant
• 12 ounce. Mozzarella cheese slices
• 2 (15 ounce.) cans tomato sauce
• Grated Parmesan cheese
• Italian bread crumbs

1. Peel eggplant and slice thin.
2. Dip in egg and Italian bread crumbs.
3. Brown lightly on both sides; drain.
4. Put tomato sauce for first layer into a 9 inch square Pyrex dish.
5. Layer eggplant, Mozzarella cheese, tomato sauce, grated Parmesan cheese.
6. Repeat layering beginning with tomato sauce.
7. Bake at 350 degrees for 1 1/2 hrs, covered.
8. Serves 4-5.

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

Taken from cookeatshare.com/recipes/boston-eggplant-parmesan-59044 (may not work)