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Jean has lived in the Southwest for the last 48 years. She has two daughters, six grandchildren and four great-grandchildren. Jean got this recipe for Eggplant Parmesan from a television show. It has become a family and potluck favorite.
Eggplant Parmesan
1 eggplant
1 cup flour
2 eggs (lightly beaten)
1 cup breadcrumbs
½ cup oil
Spaghetti sauce (your favorite jarred)
8-ounce bag mozzarella cheese
Cut eggplant into ¼- to ½-inch slices. Dip in flour then in beaten eggs and then in the breadcrumbs. Fry until lightly browned in oil. Layer eggplant slices in a casserole dish with spaghetti sauce and mozzarella cheese. Bake in a 350-degree oven for about 30 minutes until browned and bubbly.
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