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Eggplant Parmesan Recipe

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

Contributor:  
Contributor:  
Mario & Jo Anne Monaco
Added: Wednesday, August 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Use Basic Monaco Tomato Sauce
2 medium size (about 1 pound each) eggplant
2 Eggs and a little water
Italian style bread crumbs
Olive Oil
Sliced mozzarella cheese (about 1 pound)
Parmesan Cheese (grated)

Directions:
Directions:
Cut eggplant into 1/4 inch slices. Coat each slice (both sides) with Italian style bread crumbs and egg mixture. Cook in olive oil. Do not over cook. Add oil as needed (both sides). When browned and tender, place on paper towels.

In a 4 quart casserole, line the bottom of the pan with sauce. Add cooked eggplant, some sauce, slice of mozzarella cheese and cover with sauce. Add parmesan cheese.

Repeat with layers of eggplant, etc. Bake at 375 over for about 40 to 50 minutes or until bubbly & tender.

 

 

 

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