"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rachel's Eggplant Parmigiana Recipe

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This recipe for Rachel's Eggplant Parmigiana, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel
Added: Monday, May 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Eggplants - Peeled and Sliced Into 1/2" Slices
Approximately 2 c. Eggbeaters or You Can Use Eggs - Well Beaten
1c. Italian Bread Crumbs
1 Jar Ragu Spaghetti Sauce
Approximately 12 Slices of Mozzarella Cheese or Whatever White Cheese You Like
1/2 c. Grated Parmesan Cheese

Directions:
Directions:
Heat oven to 375 F.

Spray a cookie sheet with cooking spray. Dip the eggplant slices in the egg wash and then coat each slice with the bread crumbs. Place eggplant slices on cookie sheet and bake for 30 minutes. Turn eggplant over and bake for ten (10) more minutes.

In a 9" X 13" pan (sprayed with cooking spray), put down a thin layer of spaghetti sauce. Put a layer of the cooked eggplant top of the sauce. Top with another layer of sauce and half the sliced cheese. Put the rest of the eggplant in and cover with the rest of the sauce and cheese. Sprinkle Parmesan cheese on top. Cover with foil and bake for 30 minutes.

Delicious!

Personal Notes:
Personal Notes:
This was Rachel's "signature" dish while we were dating. She cooked a lot back then leading me to believe she liked to cook. Ha!

 

 

 

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