Eggplant Parmesan Casserole

Recollections and Collections of Northern Italy: Her Recipes and Her Cuisine, 1997

30 minutes — 6 Servings

Ingredients

2		eggplants
4		eggs, beaten
		flour
		breadcrumbs
1⁄4	cup	olive oil
1⁄2	pound	butter
		salt
		pepper
1	cup	parmesan cheese, grated
2	pound	mozzarella cheese, sliced
1	pint	tomato sauce (i) [1]

Instructions

Skin eggplant, slice lengthwise into thin slices. Sprinkle with salt. Allow to drain. Rinse, dry and dip alternately in flour, eggs, breadcrumbs. Saute in oil and butter, seasoning with salt and pepper. When browned, remove to oiled baking pan which has been spread with a thin coat of tomato sauce. Place a layer of eggplant, top with Parmesan cheese, then Mozzarella, then tomato sauce. Repeat layering. Top with tomato sauce and Parmesan cheese and bake 15 minutes at 400 degrees. Cut and serve in squares.