—– Original Message —–
To: kmlaing@execulink.com
Sent: Monday, September 29, 2008 10:08 AM
Subject: Eggplant parmagiana recipe
Good morning Martha and Ken,

Thanks for an absolutely outstanding pot luck yesterday!!!! Food was tremendous and we enjoyed ourselves thoroughly 🙂

Here’s my recipe for Eggplant Parmagiana. Easy and delicious.

1 eggplant
1 egg beaten
sea salt
parmesan cheese
pasta sauce (we like it spiced with basil, spinach and romano)
mozzarella or cheddar cheese grated

Slice eggplant into thin slices and lay them on papertowels. Sprinkle salt on top and let sit for about 15 min to bring out the moisture. Pat dry. Dip slices in beaten egg and coat with parmesan cheese on both sides. Bake slices in oven on cookie sheet approx 15-20 min at 350 til tender – turning to brown on both sides.

Layer in casserole dish eggplant, pasta sauce and grated cheese and repeat until all eggplant is used. Top with remaining sauce and cheese. Cover and bake approx 20 min-1/2 hour until hot and bubbling. Serve immediately and enjoy!!
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