Eggplant Parmigiana

adapted from The Redbook Cookbook

1 large eggplant

2 eggs, slightly beaten

3 Tbsp water

1/2 tsp salt

1/4 cup flour

1/2 cup fine dry bread crumbs

1 cup olive oil

Tomato Sauce (recipe below)

1 cup shredded Parmesan cheese

1 8 ounce package mozzarella cheese, grated (I sometimes use the 12 ounce package.)

3 Tbsp butter or margarine

Peel eggplant and cut into 1/2 in slices. Mix eggs, water and salt. Dip eggplant in flour, dip in the egg mixture, and finally in the bread crumbs to coat evenly. (I usually line up three pie tins, one for each of the egg mixture, one for the flour and one for the bread crumbs.)

Heat 1/4 cup olive oil in a large skillet over moderate heat. Cook the eggplant until lightly browned on both sides, adding the remaining olive oil as needed. Drain the eggplant on paper towels.

Heat the oven to 350° F. Pour Tomato Sauce into the bottom of a shallow 3 quart baking dish. Arrange a layer of eggplant slices over the bottom of the dish. Sprinkle with some of the Parmesan cheese and then with part of the mozzarella cheese. Repeat layers with the remaining eggplant slices and the cheeses. (Reserve some of the mozzarella cheese for the top. I never have enough unless I buy the larger package!) Dot with butter. Bake 30 minutes, until cheese is lightly browned. Serves 8 to 10.

Tomato Sauce

1/4 cup olive oil

1-2 cloves garlic, minced

1 12 ounce can tomato paste

2 cups water

1 generous tsp basil

1 tsp marjoram

1 Tbsp sugar

1/4 tsp salt

A few twists of fresh ground paper

Heat olive oil in a saucepan over moderately low heat; add garlic and cook until tender. Add tomato paste, water, basil, marjoram, sugar, salt, and pepper; mix well. Cover and simmer 30 minutes, stirring occasionally. Makes 3 cups of sauce.