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Eggplant Parmessan Recipe

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This recipe for Eggplant Parmessan, by , is from Family and Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elys Mattar
Added: Monday, May 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups Pasta Sauce
1 (16 ounce) Mozzarella cheese, shredded and divided
1/2 cup grated Parmigiano Reggiano cheese, divided
1/2 teaspoon dried basil

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread the Pasta Sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with Mozzarella cheese and Parmigiano Reggiano cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

 

 

 

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