Egg Plant Parmesan

More often than not when we got to an Italian restaurant my Larry orders Eggplant Parmesan. and last week at Norma's house she served up a great dish of it. So when Larry came home from Sprout's and dropped a large shiny purple eggplant on the kitchen counter, I called up Norma for advice.

Here it is:

EGGPLANT PARMESAN

1 lovely plump purple eggplant

1/2 cup flour

2 tab. milk

1 egg

Italian bread crumbs

Mozarella cheese

parmesan cheese

your favorite spaghetti sauce

olive oil

Set out 3 bowls. In the first spoon in 1/2 cup flour, in the second 1 egg beaten with a couple tablespoons of milk, in the third a cup or so of bread crumbs. Slice the eggplant into slices 1/2 inch thick. Heat the olive oil in the pan. Dip each slice in the flour, coating both sides, then coat with the egg mixture and then cover with crumbs. Set into the hot oil until brown --about 4 or 5 minutes on each side. Don't have the heat on high or the crumbs will brown before it cooks clear through. As they finish set them on a paper towel to absorb extra oil. Put a nice thick slice of mozarella on each piece. Top then with spaghetti sauce and then parmesan. Arrange them on a baking dish and put in the oven at 350 degrees for about 10 minutes to melt the cheese. In the meantime you can warm the bread and make a luscious green salad and dinner is ready. Hearty, homey meal in less than 30 minutes.