Rib-Eye Eggplant Parmigiani

M. Naomi Kaya Morita, Class of 1950

• 3 pkg rib eye
• 1 large eggplant, halved lengthwise, sliced 1/2-inch thick
• 3 eggs, beaten
• 3/4 cup milk, approximately
• 1 pkg Mozarella cheese, grated
• 1 bottle (medium size) prepared spaghetti sauce mix, with ground meat
• 1/2 bottle water
• Parmesan cheese
• Bread crumbs

Flour meat; dip eggplant in egg-milk mixture and bread crumbs. Fry in salad oil. Place in 13×15-inch baking pan in alternating rows with meat and eggplant overlapping. Sprinkle Mozarella cheese over entire pan. Pour spaghetti sauce and water over meat and eggplant. (Mixture should cover meat, eggplant and cheese like a casserole; not dry.) Sprinkle with Parmesan cheese. Bake at 350 degrees until Mozarella cheese melts, about 20-30 minutes. Serve with desired pasta.

Yield: 6 servings