Lorelei'S Eggplant Parmesan

Name: Lorelei'S Eggplant Parmesan
Ingredients: 1 large can crushed tomatoes; 2 medium cans tomato sauce; 1 tsp. garlic; 1 tsp. oregano; 1 medium eggplant, ends cut off (may be peeled or not); 1/2 box bread crumbs; 2 eggs, slightly beaten; 2 c. Mozzarella cheese; 1 small can Parmesan cheese; 1 small bottle vegetable oil

10 ingredients

9 steps

Ingredients

1 large can crushed tomatoes
2 medium cans tomato sauce
1 tsp. garlic
1 tsp. oregano
1 medium eggplant, ends cut off (may be peeled or not)
1/2 box bread crumbs
2 eggs, slightly beaten
2 c. Mozzarella cheese
1 small can Parmesan cheese
1 small bottle vegetable oil

Directions

1

Cook tomatoes and tomato sauce with spices for 1/2 hour, then set aside.
2

Slice eggplant in 1/4-inch slices.
3

Dip each slice in slightly beaten eggs, then in bread crumbs.
4

Fry on each side until slightly brown.
5

Cover cookie sheet or small baking pan with sauce.
6

Put a layer of eggplant.
7

Top again with sauce.
8

Sprinkle Parmesan cheese, then Mozzarella cheese and bake in 350° oven until cheese melts together.
9

Serves 4, approximately.