Eggplant ParmesanYields 6 Servings - eggplant

Method

• Peel skin off eggplant.
• Slice lengthwise into 1/4-inch slices.
• Sprinkle each slice with salt.
• Let stand at room temperature 1 to 2 hours.
• Wash each slice with water to remove extra salt and squeeze out as much liquid as possible.
• Dip each slice first in beaten egg, then in bread crumbs.
• Fry each slice until both sides are golden brown.
• Drain on paper towels.
• Cut 1/2-inch strips of Mozzarella cheese and place a strip at the end of a slice of fried eggplant.
• Roll eggplant up around strip of cheese and place in a single layer in bottom of a casserole dish. Pour 2 to 3 cups of any tomato sauce over the rolls and sprinkle with Parmesan cheese.
• Bake covered at 350° for 1/2 to 1 hour until sauce bubbles.
• Enjoy!