Eggplant Parmesan

Brinjal Contest entries by Kanthi Narayanan

Ingredients :

Eggplant – one - 6 inches long, 2 inches thick & firm
All Purpose Flour (Maida) - 3 table spoons
Eggs – 3 beaten OR Milk - 1 Cup
Bread crumbs – ¾ cup approximately - mixed with red pepper powder
Olive oil – ½ inch height in medium size frying pan
Spaghetti sauce ** see below
Mozzarella cheese – ½ pound grated
Garlic powder – 1 tea spoon
Oregano powder – 1 tea spoon
Red pepper flakes – 2 tea spoons

Method :
Wash & peel eggplant and cut into half, horizontally. Cut each half into thin slices. Dip each slice into the flour, then the egg or milk and coat it thickly on both sides with bread crumbs. Fry to a golden brown in olive oil. In an oven safe dish, pour spaghetti sauce - about ¼ inch height. Sprinkle the spices into the sauce & mix well. Place egg plant slices in a single fold. Put cheese on each slice & top with another eggplant slice. Pour more sauce over the entire pan and bake fully covered with aluminium foil, in a preheated 350 degree oven for 30 minutes (or until cheese has melted). Remove from oven & let sit for 10 minutes on counter. Serve with spaghetti & garlic bread.