for mothers & mothers-to-be
               in rome, italy		  
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Eggplant Parmigiana
Serves 6

Contributed by Lynn Apple.

Ingredients

2 medium sized eggplants, washed but not peeled
2 eggs, beaten with a little added milk
flour
bread crumbs
500 gm mozzarella cheese, sliced in thin pieces
parmigiana cheese, grated
olive oil for frying
spaghetti sauce (a big jar of store bought sauce works)


Method

Slice eggplant in round circles about 1.5 cm thick Arrange 3 bowls for breading the eggplant slices: one with flour, one with beaten eggs,one with breadcrumbs Dip each eggplant slice first in flour, then eggs, then breadcrumbs Fry the eggplants in olive oil over medium flame. They should be golden & crispy on both sides . Poke around each slice them with a fork while they are frying to make certain they are cooked inside. Arrange the slices double decker in a large baking dish. Place a slice of mozzarella on each piece of eggplant . Top the entire thing with the tomato sauce. Sprinkle the Parmigiana over top of everything. Bake for about 20 minutes in preheated oven at 180° C (350°F)