Eggplant Parmesan

1. 1

   Peel eggplant; cut into 1/4-inch slices.

2. 2

   Sprinkle each slice with salt; place in a bowl.

3. 3

   Let stand 30 minutes; drain well. Dip each slice in egg; coat with cracker crumbs.

4. 4

   Fry in hot oil until golden brown.

5. 5

   Drain on paper towels.

6. 6

   Place half the eggplant in a lightly greased 12 x 8 x 2-inch baking dish.

7. 7

   Spread half the Quick Italian Sauce over slices.

8. 8

   Top with half the Mozzarella cheese and half the Parmesan cheese; repeat layers. Bake at 350u00b0 for 20 to 25 minutes, or until mixture is thoroughly heated.

9. 9

   Serve over vermicelli, if desired.

10. 10

    Yields 6 servings.

No additional tips available.