Eggplant Parmesan

1972 Wisconsin Gas Company Festive Foods Cookbook, p. 40

1 large eggplant

3 eggs, beaten

1 cup dried bread crumbs

¾ cup olive or salad oil

½ cup grated Parmesan cheese

2 teaspoons oregano leaves

½ pound Mozzarella cheese, sliced

3 cans (8 ounces each) tomato sauce

Preheat oven to 350F. Pare and cut eggplant into ¼” slices. Dip each slice into eggs, then into crumbs.

I thought I'd take a photo before things got messy. (Although I hate food blogs that make everything look clean and effortless. Cooking is painful and messy, damnit.)

Saute in hot oil until golden on both sides. In a 2-quart casserole, place a layer of eggplant, sprinkle with Parmesan cheese and oregano; add slices of Mozzarella. Cover well with tomato sauce. 

Layer Number One!

Repeat layers, ending with sauce. Top with several slices of Mozzarella. 

I know those look like marshmallows, but (((bamboozled))) I actually got a ball of mozz that was designed to break up into little pearls. It made the layering process much easier!

Bake, uncovered, about 30 minutes or until cheese is melted. 

All that effort for a little slice? No. All that effort for a really tasty treat.

My Rating: 4/5 "This stuff is legit. Maybe I just really like cheese and olive oil, but this dish continues to be one of my favorite renderings of eggplant. A little piece goes a long way toward a satisfying meal."