Eggplant Parmesan

Ingredients

1 large eggplant (about 1 1/2 pounds) 2 Roberts Eggs, slightly beaten 3 tablespoons water 1/2 teaspoon salt 1/4 cup flour 1/2 cup fine dry bread crumbs olive oil 2 cups Tomato Sauce (recipe follows) 1 cup grated Parmesan cheese 2 cups (8 ounces) grated Mozzarella cheese Tomato Sauce 1/4 cup olive oil 1 clove garlic, minced 1 can (12 ounce) tomato paste 1/4 teaspoon basil 1/4 teaspoon marjoram 1 tablespoon sugar 1/4 teaspoon salt pepper to taste 3 tablespoons Roberts Butter, melted

Preparation

Tomato Sauce: Combine all ingredients thoroughly. Peel eggplant; cut in 1/3 inch thick slices. Mix beaten egg with water and salt. Dip eggplant in flour, then in egg mixture and bread crumbs. Cook slices, a few at a time, in a small amount of olive oil over moderate heat, browning on both sides. Drain on absorbent paper. Prepare Tomato Sauce. In a buttered 2 quart baking dish, layer one-third of cooked eggplant, Tomato Sauce, Parmesan and Mozzarella cheese; repeat layers, using all ingredients. Bake at 350° about 30 minutes.

Recipe Contributed By: Ruth Hoffman Omaha, Nebraska

Yield: 4 to 6 servings