Eggplant Parmesan

By Abigal Gordon
 

 
1 large eggplant, 1 1/4" lbs
3 Eggs, beat em up
1 1/2 cup dry bread Crumbs
2 ts Dried Oregano Leaves
2 ts Salt
1/2 lb Sliced Mozzarella
4--8 0z cans tomato sauce 		1/2 c Grated Parmesan Cheese
1 Cup extra virgin olive oil
1 teaspoon oregano, dried
1/2 teaspoon dried marjoram
1/2 teaspoon thyme
salt and pepper to taste
 
 

Directions


Preheat oven to 350 degrees F. Lightly grease a 9 x 9 x 1 3/4-inch baking dish. . Cut eggplant crosswise into 1/4-inch thick slices. Dip into beaten eggs, then into bread crumbs, coating completely.

Meanwhile, slowly heat oil in large skillet. Sauté eggplant until golden-brown - about 2 minutes on each side Then Drain.


In prepared baking dish; layer, in order, half the eggplant, 1 ts oregano, 1 ts salt, half the Mozzarella-cheese slices, half the tomato sauce, and 1/4 cup Parmesan cheese; repeat. layering process .


Bake.. uncovered, 25 to 30 minutes, or until cheese is melted and eggplant is tender

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