Eggplant Parmesan

1 large eggplant
2 eggs, beaten
1-1/2 cups Italian bread crumbs
Vegetable oil
30-ounce jar Prego spaghetti sauce
2 cups mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated

Preheat oven to 350F. Peel eggplant; cut into 1/4 inch slices. Sprinkle each slice with salt and place in a bowl. Let stand 30 minutes; drain well. Dip each slice in egg and coat with bread 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 spaghetti sauce over slices. Top with half the mozzarella cheese and half the Parmesan cheese. Repeat layers. Serve over vermicelli with salad and French bread.

Serves 6.

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Cajun Country -- New Iberia, Louisiana