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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, June 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lbs. eggplant
Salt
Flour
cup olive oil
2 cups tomato sauce
1 teaspoon dried basil
cup chopped onions
8 oz. mozzarella cheese
cup Parmesan cheese

Directions:
Directions:
1 lbs. eggplant pealed and cut in inch slices. Salt, flour and to cup olive oil. 2 cups tomato sauce, 1 teaspoon dried basil, cup chopped onions, 8 oz. mozzarella cheese thinly sliced and cup Parmesan cheese. Preheat oven to 400 degrees. Rub a 1 to 2 quart baking dish with oil. Sprinkle both sides of eggplant with salt and spread them on towels. After 20 minutes pat dry. Dip each slice in flour. Heat oil in skillet and brown the eggplant- drain on paper towel. Pour of tomato sauce in baking dish. Spread a layer of eggplant, top with layer of mozzarella cheese, sprinkle part of Parmesan cheese. Repeat, ending with tomato sauce and cheese. Cover and bake on middle shelf for 20 minutes. Remove cover and bake for 10 minutes more.

 

 

 

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