Eggplant Parmesan
Ingredients
- 2 medium eggplant
- 12 c flour
- 2 eggs well beaten
- 12 c bread crumbs
- 1 tsp oregano
- 6 Tbsp olive oil
- 14 c butter melted
- 1 tsp salt
- 1 tsp pepper
- 3 c Prego or Ragu sauce
- 12 c Parmesan cheese
- thin slices Mozzarella cheese
Directions
- Wash and dry eggplant do not peel
- Cut into 12-inch slices Sprinkle with salt
- Place on paper towel let drain 30 minutes Pat dry and sprinkle lightly with flour
- Dip into eggs
- Mix bread crumbs with oregano then dip eggplant into crumbs