Eggplant Parmesan

This recipe comes from the October 1990 issue of Good Housekeeping magazine. That magazine consistently has wonderful recipes.

Eggplant Parmesan

2 medium-size eggplants (about 1 ½ lbs each)
2 large eggs
1 ¼ cups dried bread crumbs
1 ½ teaspoons dried basil leaves
Salt
1 28-oz can crushed tomatoes
1 8-oz. can tomato sauce
2 teaspoons sugar
½ teaspoon dried oregano leaves
¼ teaspoon pepper
1 8-oz. package Mozzarella cheese, shredded (2 cups)
2 tablespoons grated Parmesan cheese
Parsley sprigs for garnish

About 50 minutes before serving:

Preheat broiler if manufacturer directs. Cut eggplants lengthwise into ½-inch thick slices. In pie plate, with fork, beat eggs with 2 tablespoons water until blended. On waxed paper, mix bread crumbs, dried basil, and ½ teaspoon salt. Dip eggplant slices in egg mixture, then coat with breadcrumbs mixture.

Arrange enough breaded eggplant slices to fit in 1 layer on large cookie sheet. Broil 10 to 12 minutes until tender and lightly browned on both sides, turning once. Remove eggplant slices to plate. Repeat with remaining eggplant slices.

Meanwhile, in 2-quart saucepan over medium heat, heat crushed tomatoes, tomato sauce, sugar, oregano, pepper and ½ teaspoon salt to boiling. Reduce heat to low; simmer 5 minutes, stirring often.

Turn oven control to 400 degrees. In 13 x 9-inch baking dish, spoon 1 cup tomato sauce. Top with half of broiled eggplant slices, lightly overlapping, then with half of remaining sauce and half of shredded Mozzarella cheese. Repeat layering with eggplant, tomato sauce, and shredded Mozzarella. Sprinkle top with grated Parmesan. Bake 40 minutes, covered, until mixture is hot and bubbly. Garnish with parsley.

Makes 8 main-dish servings, about 240 calories per serving.