Recipe: Eggplant Parmesan

Eggplant Parmesan


1 large eggplant
Salt
2 eggs, beaten
1 1/2 cups cracker crumbs
Hot vegetable oil
2 cups (about 8 ounces) shredded mozzarella cheese
1/4 cup plus 2 tablespoons grated Parmesan cheese
Hot cooked vermicelli (optional)
Quick Italian Sauce (Below)


Peel eggplant, and cut into 1/4-inch slices. Sprinkle each slice with salt,
and place in a bowl. Let stand 30 minutes; rinse and pat dry. Dip each
slice in egg, and coat with cracker crumbs. Fry in hot oil until golden brown.
Drain on paper towels.

Place half the eggplant in a lightly greased 12- x 8- x 2-inch baking dish;
spread half the Quick Italian Sauce over slices. Top with half the mozzarella
cheese and half the Parmesan cheese; repeat layers. Bake at 350 degrees for
20 to 25 minutes or until mixture is thoroughly heated.

QUICK ITALIAN SAUCE

1/2 cup chopped onion
1 clove garlic, minced
1 tbs vegetable oil
1 12-oz can tomato paste
1 7-3/4-ounce can tomato soup, undiluted
1 1/4 cups water
1 1/2tsp dried whole oregano
1/2 tsp ground basil

Saut onion and garlic in hot oil until tender. Stir in remaining
ingredients. Bring to a boil; reduce heat and simmer 15 minutes, stirring
occasionally.