Eggplant Parmesan Recipe

• 1/4 cup vegetable oil
• 1/4 cup finely chopped onion
• 1 clove garlic, mashed
• 1 tablespoon minced parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cans (8 ounces each) tomato sauce
• 1 medium eggplant
• lemon
• 1 egg
• 1 tablespoon vegetable oil
• 1/4 cup milk
• flour
• vegetable oil for frying
• 8 ounces sliced mozzarella cheese
• 1/2 cup grated Parmesan cheese

In a large skillet heat 1/4 cup vegetable oil; add onions and garlic and sauté over low heat, stirring occasionally, until onions are tender and yellow. Stir in parsley, salt, pepper, and tomato sauce; simmer for about 30 minutes. Meanwhile, peel the eggplant and cut into 1/4-inch thick slices; brush each slice with lemon juice to prevent discoloration. Beat egg slightly; beat in milk and 1 tablespoon oil. Dust each slice of eggplant with flour, patting well to remove excess flour. Dip into the egg and milk mixture; drain. In a large skillet over medium heat, heat 2 tablespoons oil. Fry eggplant on both sides, adding more oil as needed, until golden brown. In a 2-quart baking dish, layer sauce, eggplant, and mozzarella, topping layers off with Parmesan cheese. Bake at 350° for 30 minutes.
Eggplant Parmesan Recipe serves 6.