Eggplant Parmesan

 

This year our garden yielded an abundance of beautiful vegetables.  Believe it or not, it is still going.  In our house, some eggplant is eaten right out of the frying pan as it is cooked. It is easy to pop a slice in your mouth while walking by.

 

• 2 medium eggplants
• 2 c milk
• 3 c flour seasoned with salt and pepper
• oil for electric skillet
• 4 c marinara sauce
• 3 c parmesan cheese

Peel the eggplant and slice in 1/8 to 1/4 inch slices.  Dip a slice in the milk, then in the seasoned flour and put on a dish.  Continue until all are coated.

Place enough oil in skillet to a one inch depth.  Fry about eight slices at a time so not to over crowd the pan.  Approximately three minutes on each side.  Remove and drain on paper towel.

Preheat the oven to 350 degrees.

To layer, place your favorite marinara sauce on the bottom of a baking dish.  Put a layer of eggplant over the sauce and generously sprinkle with parmesan cheese.  Continue this layering process until you reach the top of the baking dish.

 Bake for 30 minutes and serve.