*  Exported from  MasterCook  *

                    Eggplant Parmesan (Pines of Rome)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Italian                          Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Eggplants, unpeeled -- sliced thick
   4                    Eggs -- beaten
     3/4                To 1 cup flour
                        Soybean oil for frying
   1      pound         Mozzarella cheese -- thinly sliced
                        SAUCE
   4      cloves        garlic -- minced
   2      tablespoons   olive oil
  28      ounces        whole tomatoes -- canned
   2      tablespoons   fresh parsley -- chopped
   1                    bay leaf
   1      pinch         salt
   1      pinch         freshly ground black pepper
                        FOR THE EGGPLANT
   1      cup           grated parmesan cheese -- optional

 Dip the eggplant slices in the egg, then in the flour.
 Pour enough soybean oil into a large frying pan to come an inch up the side. 
Fry the eggplant slices for about 3 minutes on each side.  Drain.

 In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant,
 then a layer of mozzarella cheese.
 Repeat layering two more times so that there are three layers of eggplant and three of mozzarella.
 Bake for about 5 minutes in a 500-degree oven. 

To make the sauce, saute the garlic in the olive oil.
 When it starts to turn golden, add the tomatoes with their juice.
 Break each tomato in half with a knife. 
Bring to a boil. 
Add the parsley, a pinch of salt, pepper to taste, and the bay leaf. 
 Let boil for another 2 minutes. 
Remove from the heat and allow to stand for 5 minutes.
 Slice the baked eggplant into squares. 
Place on plates and top with ladles of the sauce.
 Top with grated Parmesan, if desired.

                   - - - - - - - - - - - - - - - - - -