Recipe: Skillet Eggplant Parmesan (1980)

SKILLET EGGPLANT PARMESAN

1 cup dried bread crumbs
1/4 cup milk
1 medium eggplant (about 1 pound), cut into 1/4-inch slices.
salad oil
1 (16-ounce) jar spaghetti sauce
1 (16-ounce) package mozzarella cheese, shredded
grated Parmesan cheese (for serving)

On waxed paper, place bread crumbs. Pour milk into pie plate. Dip eggplant in milk, then coat with bread crumbs.

In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook eggplant, a few slices at a time, until tender and browned on both sides; remove slices to plate as they brown,, adding more oil 'as needed.

Pour off any remaining oil in skillet; wipe skillet clean. Spoon half of sauce into skillet; top with half of eggplant slices; sprinkle with half of mozzarella. Repeat, ending with sauce. Over medium-high heat, heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until sauce is hot and bubbly and cheese is melted.

Serve with Parmesan cheese.

Makes 6 main-dish servings
From: Recipelink.com
Source: Magazine recipe clipping, 1980