"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Annette's Eggplant Parmesean Recipe

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This recipe for Annette's Eggplant Parmesean, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annette Cummings
Added: Thursday, January 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant
sauce
1/4 cup olive oil
2 garlic cloves, minced
2 28 oz. crushed tomatoes
salt and pepper to taste
saute pressed garlic cloves with olive oil
add crushed tomatoes
flour and salt and pepper
3 eggs beaten
1-1/2 cups dried plain bread crumbs
salt and pepper
1/4 cup parmesan
3/4 cup grated provolone
12 fresh basil leaves

Directions:
Directions:
Saute pressed garlic cloves with olive oil
add crushed tomatoes
simmer 30 minutes

1st dish
flour and salt and pepper

2nd dish
3 eggs beaten

3rd dish
1-1/2 cups dried plain bread crumbs
salt and pepper

1/4 cup parmesan
3/4 cup grated provolone
12 fresh basil leaves

peel eggplant and dredge and shake
dip in egg mixture
dip in bread crumbs.

fry in 3/4 cup olive oil, drain on flat cookie sheet, lined with paper towels

place a thin layer of tomato sauce, eggplant in a single layer
put sauce on top - lightly tear basil on top of sauce.
add layer of parmesan
add layer of provolone.

bake 20 minutes at 375 oven

may use zucchini

 

 

 

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