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Eggplant Parmigiana

2 medium eggplants
1 1/2 lbs Swiss cheese
2 28 oz jars spaghetti sauce
24 oz Italian style bread crumbs
2 to 4 eggs
olive oil
parmesan cheese

Grate cheese course. Peel the eggplants. Slice 1/4" to 3/8" thin;
larger is too thick. Place in a large bowl and fill with cold
water, spring or filtered water preferred. Allow to soak for 3 or
4 minutes. Drain well and refill. Allow to soak 2 minutes. Drain
and layer between single sheets of paper towels.

Arrange these items in a row:

Bowl with 3/4 cup flour.
Bowl with two eggs, beaten with some milk or cream added.
Wide bowl with 2 cups bread crumbs.
Empty plate

Put the frying pan on low heat. Place a piece of sliced eggplant
into the flour bowl and coat on both sides well by pressing the
flour into it. (The little moisture left will help the flour coat

Dip the flour coated eggplant slice into the egg. Use 2 forks to
turn and lift slightly to drain. Dip again if not completely covered.
Place into the bread crumbs. Push a pile of the bread crumbs on
top of the eggplant piece and press well to embed and coat completely.

Shake slightly and place in staging dish. Repeat for other pieces
until staging dish is filled. Up heat to medium. When heated, add
olive oil.

Fry until crisp golden brown on both sides. Layer the bottom of
a casserole with a couple or three spoons of sauce. Arrange fried
eggplant pieces into a layer, cutting to fit and fill the corners.

Apply a layer of sauce.
Apply a layer of cheese.
Another layer of eggplant.
Sauce again.
Cheese again.
Sprinkle with parmesan.

Bake at 350 until bubbly.

It'll taste even better tomorrow. If your casserole is deep
enough, three layers works, too. This recipe fills several casseroles.


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