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Eggplant Parmesan Recipe

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

Destin Jones
Added: Tuesday, September 18, 2007


2 small eggplants
2 cups of ricotta cheese
2 eggs
¼ cup grated imported parmesan cheese
1 cup chopped Italian parsley
Salt and ground pepper to taste
2 cups of quick tomato sauce
½ pound whole milk mozzarella cheese—grated

1. Peal the Eggplant and slice into thin pieces
2. Combine the ricotta, eggs, Parmesan, and chopped parsley. Season to taste
3. Heat 2 tablespoons olive oil in a large skillet until it begins to smoke. Add a singe layer of eggplant slices with no overlapping. Turn the slices quickly to coat both sides lightly with oil. Reduce heat slightly. Fry the eggplant until lightly browned on both sides. Do not add more oil after eggplant is in the skillet. When slices are browned, remove to paper towels to drain. Pour 2 tablespoons more oil into the skillet and cook another layer of eggplant. Repeat until al eggplant pieces are done.
4. Spread ½ cup tomato sauce (next recipe, or store bought) over the bottom of an oval gratin dish measuring 9X12 inches. Arrange a layer of eggplant slices over thee sauce. Top each eggplant slice with a tablespoon of ricotta mixture and sprinkle about 1/3 of the grated mozzarella over the layer. Repeat, arranging the next later of eggplant slices to cover it well with remaining tomato sauce, and spoon remaining ricotta mixture down the center of the dish. Sprinkle reaming mozzarella over the exposed tomato sauce.
5. Set dish on the middle rack of a preheated 400F oven and bake for 25 to 30 minutes or until well browned and bubbling. Let stand for 10 minutes before serving.




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