• 1) Take 2 eggplants (about 1 pound each) if desired peel

• cut into 1/2 inch slices

• 2) Take two eggs - beat slightly in shollow pan
• 3) make the following mixture

• 1/4 cup parmeson cheese
• 1/2 cup dry bread crumbs
• 1/4 t. salt
• 1/8 t. pepper

• 4) take 1/4 cup flour and dust each eggplant with flour

5) Dip the eggplant in the eggs prepared above and dredge in the crumb mixtue prepared above

6) Take 4 t. of melted butter and pour 2 T. in each of 2 jelly roll pans -- tip to coat bottomws evenly

7) Arrange the eggplant slices in the buttered pans

8) Bake uncovered in a 400 degree ovenfor 25 minutes, turn once to brown both sides

Makes about 6 servings

An image of Joan's original recipe card is shown below