The Southwest Voice

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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.