Recipe of the week
Eggplant Parmigiana
By Joyce Barnett Special to the Acorn

I got this one from an Italian friend, Dawn from N.Y. It's easy to make and better if you make it in one layer so it won't be so mushy. It's good with garlic toast.

Eggplant Parmigiana 2 medium eggplants, pared and cut in half-inch slices 1/2 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 to 1/2 cup cooking oil 2 8-ounce cans tomato sauce 1 8-ounce package Mozzarella cheese, thinly sliced 1/2 cup grated parmesan cheese

Sprinkle eggplant with salt. Spread out on cutting board. Let

stand for 20 minutes. Pat dry with paper towels. Dip

each slice

in mixture of flour, salt and pepper.

Heat 1/4 cup oil in a 10-inch skillet. Brown eggplant quickly (this will keep the eggplant from absorbing a lot of oil). Place eggplant on paper towels.

Pour 1/4-inch tomato sauce in greased 2-quart casserole dish. Put one layer of eggplant, with 1/2 of cheese, 1/2 of sauce, then repeat another layer.

Cover and bake at 400 degrees for 20 minutes. Uncover and bake for another 10 minutes.