Carrie's Recipe

EGGPLANT PARMESAN

Category: VEGETABLES

1 large eggplant
3 eggs, beaten
1 cup dried bread crumbs
3/4 cup salad oil
1/2 cup parmesan cheese, grated
1 teaspoon oregano
1 teaspoon thyme
salt to taste
1/2 pound mozzarella cheese
3 (8 oz) cans tomato sauce

Pare eggplant, if desired. Cut into 1/4 inch-thick slices. Dip each slice into beaten eggs then into crumbs. Saute in hot oil until golden brown on both sides. Place a layer of eggplant in casserole dish;
sprinkle with some of the thyme, salt, Parmesan, oregano, and mozzerella. Then cover with some of the tomato sauce. Repeat until all eggplant is used, topping the last layer of sauce with several slices of mozerella. Bake uncovered at 350 degrees for 1/2 hour or until its hot and bubbly.