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Eggplant Parmesan (Pines Of Rome)

ethnic, vegetables

2 lb eggplants, unpeeled, sliced 1/2-inc; h thick
4 eggs, beaten
3/4 to 1 cup flour
1 soybean oil for frying
1 lb mozzarella cheese, thinly sliced
1 for the sauce
4 cloves garlic, minced
2 tablespoon olive oil
28 oz whole tomatoes (1 can)
2 tablespoon chopped fresh parsley
1 salt and freshly ground black peppe; r
1 bay leaf

FOR THE EGGPLANT Grated Parmesan cheese (Optional) Dip the eggplant slices in the egg, then in the flour. Pour enough soybean oil into a large frying pan to come an inch up the side. Fry the eggplant slices for about 3 minutes on each side. Drain. In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese. Repeat layering two more times so that there are three layers of eggplant and three of mozzarella. Bake for about 5 minutes in a 500-degree oven. To make the sauce, saute the garlic in the olive oil. When it starts to turn golden, add the tomatoes with their juice. Break each tomato in half with a knife. Bring to a boil. Add the parsley, a pinch of salt, pepper to taste, and the bay leaf. Let boil for another 2 minutes. Remove from the heat and allow to stand for 5 minutes. Slice the baked eggplant into squares. Place on plates and top with ladles of the sauce. Top with grated Parmesan, if desired. Makes 8 servings. Nutrients per Serving: 388 Calories, 17 g Protein, 23 g Carbohydrate, 26 g Fat, 10 g Saturated Fat, 182 mg Cholesterol, 425 mg Sodium. [THE WASHINGTON POST; January 16, 1991] Posted by Fred Peters.

Yield: 8 servings

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