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Eggplant Parmesan I (D, TNT)
Source: A neighbor
Serves: about 4

1 eggplant
2 eggs, beaten
Bread crumbs
2 onions
3 ribs celery
1/2 lb. butter or margarine
2 medium tomatoes
1/2 green pepper
16 oz. marinara sauce
1/2 tsp. salt
Dash of pepper
2 to 3 slices American cheese (you could use any melty cheese)

Peel and slice eggplant 3/4" thick.

Dip in eggs, bread crumbs, and eggs. Fry in oil.

Dice onion and celery and fry in butter on low heat.

Dice tomatoes and green pepper; add to skillet. When vegetables are soft, add tomato sauce, salt, and pepper. Stir until smooth. Place eggplant in bottom of casserole. Pour sauce over. Grate or shred cheese on top.

Bake in preheated oven at 400°F for 35 to 40 minutes. You can add mushrooms and oregano to sauce.

Poster's Notes:
I got this recipe years ago from a neighbor. I couldn't believe how good it was. It is rich and filling. Instead of frying the eggplant, you might want to put it in the microwave and nuke it a bit to lessen cooking time and, more importantly, the oil. You could also omit the salt.

From Wendy in NYC: I have adapted this kind of recipe to low-fat-low carb, etc, by spraying the slices of eggplant with olive oil spray and baking them in the oven-a microwave should do well too. I just don't miss the breading and frying any more. Of course, there are no eggs necessary either. One of my pared down thoughts.

Posted by Marcia Goldberg, Z'L

Nutritional Info Per Serving: N/A