Grandma Mary’s Eggplant Parmesan/ by Stephanie Peterson, Lola Server
Make or buy tomato sauce.
Slice 1 pound mozzarella cheese.
Put flour in a small paper bag.
Peel eggplant.
Slice eggplant thin but not too thin.
Put slices in cold salty water for 10 minutes, then drain.
Working a few slices at a time: shake in paper bag with flour. Dip in egg. Fry in oil until brown.
Layer in a casserole dish, putting mozzarella slices between eggplant slices.
Pour tomato sauce on top.
Bake at 350°F for 30 minutes.
Enjoy!
(Editor’s note: Stephanie is the last winner in our “family recipe” staff blog contest.)
RSS Subscribe