Eggplant Parmigiana

Ingredients

• 1 large egg plant cut in 14-inch slices
• 1 c fine dry bread crumbs
• 2 eggs lightly beaten
• vegetable oil
• 1 12 c tomato sauce heated
• 12 lb Mozzarella cheese sliced
• 1 tsp basil
• 14 c grated Parmesan cheese

Directions

1. Wash eggplant do not peel
2. Season with salt and pepper
3. Roll in bread crumbs dip in eggs and then again in bread crumbs Depending upon the size of eggplant more bread crumbs and eggs may be necessary
4. Place in refrigerator 30 minutes
5. Heat about 18-inch oil in skillet
6. Fry eggplant slices until tender and golden brown on both sides
7. Add more oil if necessary
8. Drain Line a shallow 2-quart baking dish with sauce
9. Add a layer of Mozzarella slices more sauce and a sprinkling of basil and Parmesan cheese
10. Repeat layers until dish is full
11. Bake in 350 oven for 25 to 30 minutes