cjy (10/22/82)
There was a request for zucchini squash recipes a few days
ago. I pulled this and another from old articles that I submitted to
the net. For those of you that saw them the first time, pardon the
repetition............
This is a recipe that I got from a bulletin board at Indian Hill.
It looked so good that I thought that I might as well share it with everyone.
Eggplant Parmesan
SAUCE:
1 small onion
2 8 oz. cans tomato sauce
2 cups water
1 tsp. salt
1 dash of pepper
2 teaspoons sugar
1 bay leaf
1 tsp. oregano
EGGPLANT:
1 medium eggplant
1 cup bread crumbs
1/2 cup grated parmesan cheese
2 eggs, beaten
1 tsp. salt
some butter or margarine
1/2 lb. mozzarella cheese
Chop the onion fine and mix with other sauce ingredients. Cook
over low heat, stirring occasionally for about 20 minutes.
Slice peeled eggplant in thin slices. Dip into beaten eggs, then
roll in bread crumbs mixed with 2 Tbsp. of the parmesan cheese. Grease
a cookie sheet. Place eggplant slices topped with a small pat of butter
or margarine on sheet. Broil until brown and crisp on one side, then
turn and brown on the other.
In a large casserole, place a layer of broiled eggplant, a few
slices of mozzarella cheese, a sprinkle of the remaining cheese, and some
sauce. Repeat the above on successive layers, ending with sauce.
Bake in a 350 degree oven for 30 minutes. Serves six.
You can substitute about 2 lbs. of zucchini squash for the eggplant.
Do not, however, peel the squash.
Enjoy!
Chuck Young at .......ihps3!ihuxi!cjy