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Eggplant Parmesean Recipe

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This recipe for Eggplant Parmesean, by , is from I Cugini nella Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Francesca Troast
Added: Tuesday, February 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large firm happy eggplant
1 large can of Hunts tomato sauce
1 bag of Mozz cheese (sargento)
Pecorino Romano grated cheese
2 eggs beaten
Flour

Directions:
Directions:
Peel and slice the eggplant into very thin slices
Then, lay slices on papertowels and salt them to make them sweat. Blot the sweat after about 10 minutes.

Then put slices in eggwash and cover with flour and fry cutlets in nice hot olive oil. Place cooked cutlets on papertowels to drain.

Then you will layer your eggplant.
Start by spreading some of the tomato sauce on the bottom of the pan to cover the area.
Make a layer of cutlets. Cover that with a nice covering of sauce. Sprinkle some Peccorino and then some Mozz. Continue with the layers and just put some extra Mozz on the top layer.

Bake at 350 for about 30 minutes or until cheese is melted.

Number Of Servings:
Number Of Servings:
1 for me :)
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
The frying is what takes the longest for sure!
Lately I have been making this using BJ's breaded eggplant cutlets and it tastes yummy too in no time and with a lot less mess.

 

 

 

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