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Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Thompson
Added: Thursday, July 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large Eggplant; 6 Eggs; 1/2c. Milk; Seasoned Bread Crumbs; Romano Cheese; Olive Oil; Flour; 1 jar Marinara Sauce; Kelly's Bruschetta mixture

Directions:
Directions:
Cut stem off of eggplant and slice the eggplant lengthwise so slices are @1/4" thick. Do not use first or last slice. Leave skin edging on remaining slices.
Next, make an egg wash with the eggs and milk, whip.
Bread crumb mixture is 3 parts bread crumbs to 1 part Romano.
Lightly flour sliced eggplant, then dip in egg mixture and then cover completely in the bread mixture. Fill large saute' pan with 1/2" olive oil; fry eggplant on medium. when golden brown, remove and place on cooling rack. Dab with paper towel to remove excess oil. Place cooled eggplant on baking sheet. Top each slice with a spoonful of marinara sauce, a heaping spoonful of Kelly's bruschetta mixture, and shredded provolone cheese. Bake at 425 until cheese melts.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
My kids love this dish! It tastes like chicken. It is a little time consuming but well worth it!

 

 

 

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