Be warned! This recipe will consume close to two hours of your time from start to finish but once
you taste the result you will realize that it was time well spent.



1 large McBride's Organic Farm eggplant
2 cups tomato sauce
1 c mozzarella cheese (grated)
1/2 c parmesan cheese (grated)
2 Ontario farm fresh eggs (beaten)
1 c bread crumbs
1/4 c salt
1 c vegetable oil

Slice eggplant lengthwise into 1 cm thick filets. Cover both sides of each slice with salt and let
stand for approximately one hour. While the eggplant stands you can prepare your coating, grate
your cheeses and preheat your oven to 350F. Listen to a little Frank Sinatra to get you into the
mood. Did you know that eggplant parmigian was the Chairman of the Board's favorite food?
Break time is over. Rinse away the salt and dry each filet. Dip each filet into the beaten eggs and
cover with the bread crumbs. Heat enough oil in a pan to ensure that each eggplant filet will be
covered partway. Cook eggplant in oil until golden brown on both sides. Remove excess oil and
add one layer of eggplant into a baking dish that you coated with 4 T of tomato sauce. Sprinkle
layer with mozzarella and parmesan and repeat the process until there are no more layers of
eggplant. Top off with the remaining sauce and mozzarella and bake for thirty minutes.