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From: Deborah (Recipes.vegsource.com)
Subject:         Oven-Lovin' Eggplant Parm
Date: December 21, 2010 at 9:20 am PST

In Reply to: Eggplant Parmesan posted by susan on December 13, 2010 at 2:10 pm:

Baked Eggplant Parmesan

2 - 3 lbs small eggplants
Cornstarch
Prepared pancake batter
Olive oil for frying
Jar of chunky spaghetti sauce
8 oz mozzarella cheeze (soy), sliced
Grated Parmesan (soy)
Olive oil pan spray

Peel the eggplants, and slice the long way into 1/2" slices.
(If using regular large eggplants, soak slices in salted water for 1 hour.
Drain, and rinse thoroughly. This removes bitterness.
Asian eggplants do not require this step.)
Dust slices with cornstarch, and shake off excess.
Dip into prepared pancake batter, and shake off excess.
In a frying pan, brown slices in a small amount of oil.
Put slices in one layer in a sprayed baking pan.
Bake at 350 F for 15 minutes.
Spread spaghetti sauce on top of the slices.
Cover spaghetti sauce with sliced mozzarella.
Bake 10 minutes more.
Sprinkle with grated parmesan cheeze (soy).

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