"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jen Schnell
Added: Monday, July 9, 2007


3 medium eggplants
Flour for dredging
3 eggs, beaten
Canola oil for frying
lb sliced mozzarella cheese
1 lb ricotta cheese mixed with 1 TBS parsley and cup parmesan cheese
2 eggs
3 cups marinara sauce

- Wash eggplant, remove stems, peel and slice lengthwise. Salt eggplant layer in a colander top with a heavy weight and let sit many hours until drained. Squeeze eggplant to remove excess water. Dredge eggplant slices in flour, Dip into beaten egg and fry until golden brown. Pat dry with paper towel.
- Mix ricotta, mozzarella, and eggs together in a small bowl.
- In baking pan layer eggplant, cheese mixture, breadcrumb, and sauce.
- Top layer should be sauce and then Parmesan cheese
- Bake in 350 oven for 1 hour. Raise temperature to 450 and bake 10 more minutes, until the top is crispy. Serve immediately.




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