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Eggplant Parmegiana


      2 eggplants
      1/2 cup flour
      2 Eggs, slightly beaten
      1/2 teaspoon salt
      1/2 teaspoon pepper
      1 cup olive oil
      Grated Parmesan cheese
      1 pound Mozzarella cheese -- sliced thin
      3 cups Tomato Sauce
      Béchamel Sauce


    Pare eggplant; cut into very thin slices. Sprinkle each slice with salt; pile slices on a  plate and cover with a weight to draw out the juice; let stand about 1 hour.
    Flour eggplant slices and dip into beaten egg, seasoned with salt and pepper.
    Fry in olive oil until golden on both sides. Drain on paper towels.
    Place a layer of fried eggplant in casserole; cover with sauce; sprinkle with grated  cheese and cover with a layer of Mozzarella cheese. Repeat procedure until all eggplant is  used, ending with Mozzarella cheese.
    Top with Béchamel sauce.
    Bake at 400 degrees for about 15 minutes.

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