Italian Eggplant Parmigiana - cooking recipe

Ingredients

2 medium size eggplant (about 1 1/4 lb. each), washed and stemmed
salt
1 large onion, chopped (1 c.)
1 c. vegetable or olive oil (approximately)
1 can (6 oz.) tomato paste
2 1/4 c. water
1 tsp. basil
1/2 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
1 c. all-purpose flour (approximately)
3 eggs
3/4 lb. Mozzarella cheese, sliced
1 c. grated Parmesan cheese

Preparation

Cut eggplant crosswise into slices about 1/4 inch thick.
Pat into a colander; sprinkle with salt.
Leave to drain 30 minutes. Wipe dry with paper toweling.
Saute onion in 2 tablespoons of the oil in a large skillet until tender.
Stir in tomato paste, water, basil, oregano, 1 teaspoon salt and the pepper.
Cook slowly, uncovered, 20 minutes, stirring occasionally.
Remove from heat. Dust each eggplant slice with flour; dip in beaten eggs.
Fry on both sides in hot oil in another skillet until soft and golden, adding more oil as needed.
Drain on paper toweling.
Line a 2 1/2-quart shallow baking dish with a little of the tomato sauce. Arrange a layer of eggplant slices over it.
Cover with a layer of Mozzarella slices, more sauce and sprinkling of grated cheese. Repeat layers to use all ingredients.
Bake in a moderate oven (350\u00b0) for 30 minutes until eggplant is tender and golden on top. Garnish with fresh, if you wish.
Makes 8 servings.