"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Eggplant Parmigiana Recipe

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

Contributor:  
Contributor:  
Linda Bland
Added: Friday, May 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 eggplant, pared and sliced into 1/4in thickness
1 egg white, lightly beaten with 2 tbsp water
1/2 c or more of Italian bread crumbs
1 bottle or large can of spaghetti sauce
Fat free mozzarella cheese
Grated parmesan cheese

Directions:
Directions:
Preheat oven to 375 degrees. Spray baking sheet with non-stick cooking spray. Coat eggplant slices with egg white, the bread crumbs. Arrange on prepared baking sheet and bake 30 min. Turn slices over. Bake about 10 min longer. Remove from oven but leave oven on. Spread some of the sauce over the bottom of an 8x8 baking dish. Arrange half the eggplant in a single layer over the sauce. Top eggplant with sauce and cheeses. Repeat layers. Baked, covered, until heated through and cheeses are melted. Approx. 30-40 min.

 

 

 

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