"Hunger is the best sauce in the world."--Cervantes

Karen's Skillet Eggplant Parmesan Recipe

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This recipe for Karen's Skillet Eggplant Parmesan, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rona Watts
Added: Tuesday, July 31, 2007


1 pounds eggplant, peeled and sliced inch thick
2 eggs, lightly beaten
1 cup packaged seasoned bread crumbs
4 tbsp olive oil
1 jar (26 oz) Marinara sauce
tsp salt
tsp Italian Seasoning
tsp Red Pepper Flakes
1 ripe tomato, seeded and chopped
2 cups shredded mozzarella cheese
cup grated parmesan cheese

Dip eggplant slices into egg and coat with bread crumbs
Heat 2 Tbsp olive oil in large non stick skillet over medium high heat. Cook eggplant in 3 batches until browned, 2 minutes each side. Add oil as needed, transfer to plate
Let skillet cool slightly, wipe clean.
Mix salt, Italian seasoning, pepper flakes, and tomatoes in bowl.
Spread cup marinara sauce in skillet. Arrange half of eggplant on top of sauce
Spoon half tomato mixture on top of eggplant slices
Top with 1 cup marinara sauce, sprinkle with 1 cups mozzarella, 2 Tbsp parmesan.
Repeat layering, placing mozzarella in mounds on top so each serving will have a portion.
Cover skillet, simmer 20 minutes until heated through and cheese is melted.




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