Copied By: LEHEY_GREG @ESSG
   SENT: 89-03-22  01:05
   FROM: FAHS_BARBARA @TSII
     TO: MITCHELL_JERRY @TSII
     CC. DL.COSIG @ESSG
SUBJECT: EGGPLANT PARMIGIANA

For a medium-sized (~7"x11"x1-1/2") baking pan:

1 or 2 medium eggplant, sliced into 1/2" slices (do not peel)
flour
1 egg, beaten
dried breadcrumbs, wheat germ or cracker meal (I use a combo of wheat germ and
      sourdough breadcrumbs)
1/2 lb. Mozzarella cheese, sliced to fit eggplant slices
6 oz. tomato paste
16 oz. canned tomatoes
1/4 cup (more or less) red wine
2 tsp. Barb's homegrown basil
1 tsp. oregano
lots o' garlic (crushed or chopped)
salt & pepper
1/2 pound mushrooms
1 large yellow onion
1 cup ricotta cheese
olive oil

After washing eggplant, cut into slices, and dip first into flour, then egg,
then the breadcrumb mixture. (I put the flour, etc. on saucers to make dipping
easier.) Heat olive oil in large skillet, then saute' eggplant until each
slice is nicely browned on each side.  Tend carefully, making sure not to
burn (if you use wheat germ, this is a danger).  Add more oil if needed.

Arrange cooked eggplant in your baking dish and put a slice of Mozzarela on
top of each.  On top of that, add a dollop of Ricotta cheese, and on top
of that, add another layer of eggplant/Mozzarella.  If you're just
making a small batch (one eggplant), you'll only have one layer of
eggplant, so if that is the case, skip the Ricotta.

To make sauce, first heat some olive oil in a clean skillet, then saute'
chopped onion, sliced (or if button, whole) mushrooms, and the garlic.
When the onion is translucent, add the tomato paste, canned tomatoes,
basil, oregano, and wine.  Simmer for awhile (if it is on the thin side,
cook until it thickens).

Pour the sauce mixture over the eggplant/cheese in your baking dish.

Top with a liberal amount of Parmesan cheese and bake at 400 degrees
for about 15 minutes or until piping hot.