Eggplant Parmesan
	1     large eggplant
	2     eggs, beaten
	1 1/2 cups cracker crumbs
	      Hot vegetable oil
	2     cups (about 8 ounces) shredded mozzarella cheese
	1/4   cup plus 2 tablespoons grated Parmesan cheese
	      Hot cooked vermicelli (optional)
	Quick Italian Sauce (Below)
	Peel eggplant, and cut into 1/4-inch slices.  Sprinkle each slice with salt, 
	and place in a bowl.  Let stand 30 minutes; rinse and pat dry.  Dip each 
	slice in egg, and coat with cracker crumbs.  Fry in hot oil until golden brown. 
	Drain on paper towels.
	Place half the eggplant in a lightly greased 12- x 8- x 2-inch baking dish; 
	spread half the Quick Italian Sauce over slices.  Top with half the mozzarella
	cheese and half the Parmesan cheese; repeat layers.  Bake at 350 degrees for 
	20 to 25 minutes or until mixture is thoroughly heated.  
	1/2 cup   chopped onion
	1         clove garlic, minced
	1 tbs     vegetable oil
	1 12-oz   can tomato paste
	1 7-3/4-ounce can tomato soup, undiluted
	1 1/4     cups water
	1 1/2tsp  dried whole oregano
	1/2 tsp   ground basil
	Sauté onion and garlic in hot oil until tender.  Stir in remaining 
	ingredients. Bring to a boil; reduce heat and simmer 15 minutes, stirring 

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