Vegetarian Recipes: Eggplant Parmigiana
Here is one of the best recipes I have ever tasted of this. It is also good for vegetarians.
This recipe comes from Old Fashioned Family Cookbook
2 medium sized eggplants
1 cup vegetable oil
2 [6 ounce cans] tomato paste
2 cups water
1/2 cup grated Parmesan cheese
1 [3 ounce can] mushrooms
1 pound mozzarella cheese
Peel eggplant and slice i to 1/2 inch thick slices
fry in oil until lightly browned. Drain on paper towels. Cover bottom of 13×9x2 inch buttered pan with a layer of eggplant slices. Combine potato paste and water; mixing well. Pour over eggplant. Sprinkle with Parmesan cheese , mushrooms and mozzarella cheese. Repeat layers, ending with mozzarella cheese. Bake in 400F oven for 20 minutes or until cheese is bubbly.