MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Betty's Excellent Eggplant And Zucchini Parmigiana
 Categories: Italian, Vegetarian
      Yield: 1 Batch
 
      3 lg Eggplants
      2 lg Zucchini
           Egg and milk mixture; for
           -coating vegetables slices
           Oil; for frying
           Bread crumbs
           Salt; to taste
      1 lb Mozzarella cheese; shredded
    1/2 c  Parmesan cheese; grated
           Prepared tomato sauce
 
  Cut unpeeled eggplant and zucchini into slices about 1/4" thick. Dip
  eggplant into egg and milk mixture, then into bread crumbs. In a large
  frying pan, heat oil until very hot and fry eggplant until golden
  brown; drain on paper towels.
  
  Fry zucchini as is, without adding bread crumbs. In a large baking
  pan, place sauce on bottom of pan to cover and follow with a layer of
  eggplant slices, sauce, mozzarella cheese, Parmesan cheese, zucchini,
  a pinch of salt, and then repeat these layers, ending with tomato
  sauce and mozzarella cheese on top.
  
  Bake in a preheated 350°F oven for 25 to 30 minutes.
  
  Recipe by dailyrecord.com
 
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