Eggplant parmesan (pines of rome) Recipe

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Eggplant parmesan (pines of rome)

Artist:	_	Yield:	8
Categories:	Eggplant, Italian, Vegetables, Western European	Rating:	0
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Ingredients:

Procedures:

1	For the eggplant grated parmesan cheese (optional) dip the eggplant slices in the egg, then in the flour.
2	Pour enough soybean oil into a large frying pan to come an inch up the side.
3	Fry the eggplant slices for about 3 minutes on each side.
4	Drain.
5	In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese.
6	Repeat layering two more times so that there are three layers of eggplant and three of mozzarella.
7	Bake for about 5 minutes in a 500°F oven.
8	To make the sauce, saute the garlic in the olive oil.
9	When it starts to turn golden, add the tomatoes with their juice.
10	Break each tomato in half with a knife.
11	Bring to a boil.
12	Add the parsley, a pinch of salt, pepper to taste, and the bay leaf.
13	Let boil for another 2 minutes.
14	Remove from the heat and allow to stand for 5 minutes.
15	Slice the baked eggplant into squares.
16	Place on plates and top with ladles of the sauce.
17	Top with grated parmesan, if desired.
18	Makes 8 servings.
19	Nutrients per serving: 388 calories, 17 g protein, 23 g carbohydrate, 26 g fat, 10 g saturated fat, 182 mg cholesterol, 425 mg sodium.
20	[the washington post; january 16, 1991]