Gino’s Eggplant Parmesan
1 medium eggplant peeled and sliced ¼ inch slices.
2 eggs beaten with some milk
Flavored Italian bread crumbs
One container of Ricotta Cheese
Gino’s Tomato Sauce
Salt and pepper, to taste
Grated Parmesan cheese
Slice washed eggplant 1/4-inch thick. Dredge slices in flour. Then dip slices into the egg mixture and then into the bread crumbs, coat well. Fry slices in olive oil until the slices are brown. They should be browned on both sides. Set aside.
Preheat oven to 400 degrees F In a small saucepan heat Gino’s Tomato Sauce. In a baking dish line the bottom with some sauce, arrange browned eggplant slices in 1 layer. Spread some sauce on each slice. Sprinkle each eggplant with some mozzarella place a couple of dollops of Ricotta on each layer and sauce until all is used. Top with Parmesan cheese and mozzarella and bake for about 20 minutes or until the top is browned. Serve hot cold or indifferent