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Eggplant Parmigiana Recipe

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

Contributor:  
Contributor:  
Rosalie Scalise
Added: Sunday, October 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Flour
3 medium-sized eggplants
1/2 c. Italian olive oil
3/4 c. tomato sauce with basil
1 c. Parmesan cheese, grated
3 tbsp. chopped dried basil
1/2 lb. Mozzarella cheese, thinly sliced

Directions:
Directions:
Dust the eggplant slices in flour; shake off excess. Heat the oil in a large frying pan over high heat and brown the slices as quickly as possible on both sides. Arrange the slices in a shallow, very lightly oiled baking dish with a little tomato sauce on the bottom of dish, then eggplant, covered with a generous amount of the tomato sauce, chopped basil, Parmesan cheese and lastly the slices of Mozzarella cheese. Repeat layering steps 3 times (depending on size of dish). Place the dish in hot 350 oven for 25-30 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Approx. 1 hr
Personal Notes:
Personal Notes:
My family's favorite!!!

 

 

 

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