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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patti Clark
Added: Saturday, June 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Eggplant; peeled and sliced lengthwise,
eggs, breadcrumbs, salt and pepper, oil, marinara sauce (spaghetti), parmesan cheese. Fresh tomato slices are optional.

Directions:
Directions:
Prepare eggplant by dipping it in beaten egg then into breadcrumbs. Fry eggplant slices in oil until golden brown and crisp. Sprinkle with salt and pepper. Put on paper towels then arrange in a baking dish. I use a 9x13. Top with sauce then another layer of eggplant then top with sauce and parmesan cheese. Bake at 350 for 25 minutes. Serve with sliced fresh sweet garden tomato on top.

Personal Notes:
Personal Notes:
This is especially good in late summer when eggplant is plentiful.

 

 

 

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