From February 20th, 2019 - Eggplant Parmigiana (Italian Style)
Eggplant Parmigiana (Italian Style) - Edna Rader, Salem County Cookbook p. 120
Ingredients:
1/2 cup salad oil
2 or 3 pieces of garlic
1 large can tomato pureé
1/2 tsp salt
1 large eggplant
2 or 3 eggs, beaten
3/4 cup salad oil
1 cup (or more according to taste) of grated Parmesan or Romano cheese
Salt and pepper
Directions:
Make sauce first by heating salad oil until hot. Add garlic and fry until golden brown. Add tomato pureé and salt. Let simmer for about 30 min. Preheat oven to 350 degrees. Cut eggplant into slices about 1/4 inch or 1/8 inch thick with or without skin. Dip each piece into beaten egg and fry in hot oil until golden brown on both sides.
In a 2 qt. casserole make a layer of eggplant, then sauce, sprinkle with cheese, salt and pepper. Repeat until all the eggplant is used. Bake, uncovered, for 25-30 min. Serves 6-8.