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Eggplant Parmesan Recipe

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

Contributor:  
Contributor:  
Renee
Added: Monday, May 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 medium sized eggplants
Canola oil or oil spray
6 eggs
Salt, to taste
Pepper, to taste
1/2 c. grated cheese
Garlic powder
parsley
Seasoned breadcrumbs
2 Tbsp. flour
1 Tbsp. milk
Marinara sauce
Thin slices of mozzarella

Directions:
Directions:
Mix together in a pie plate, eggs, garlic powder, parsley, salt, pepper, grated cheese and milk. In a separate plate mix together breadcrumbs with a little grated cheese, garlic, salt, pepper, parsley and flour. Dip eggplant into egg mixture and dredge into breadcrumbs. Coat a cookie sheet lightly with oil. Fill cookie sheet with eggplant and sprinkle some oil or spray oil on top of eggplant. Cook at 350 for 6 minutes on each side or until tender but not burnt. Drain with paper towel. In a 9x13" Pyrex dish put coating of marinara sauce then layer with eggplant, layer with sauce, sprinkle grated cheese and layer with slices of mozzarella cheese. Keep layering until all eggplant is used up. Place in oven for 45 minutes at 375.

Personal Notes:
Personal Notes:
Put under broiler for 5 minutes for crusty top.

 

 

 

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