"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

VEGETABLES/EGGPLANT Parmesan Recipe

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This recipe for VEGETABLES/EGGPLANT Parmesan, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Rockas
Added: Saturday, August 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 large eggs
3 T. water
3/4 cup Italian seasoned breadcrumbs
2 T. Parmesan cheese
1 large eggplant, peeled and cut into 1/2 inch thick slices
3 T. olive oil
1/4 cup Parmesan cheese
1 8 ounce pkg. shredded mozzarella cheese, divided
3 cups pasta sauce

Directions:
Directions:
Whisk together eggs and 3 T. water until blended.
Combine breadcrumbs with 2 T. Parmesan cheese. Dip eggplant slices into egg mixture; dredge in breadcrumbs.

Cook eggplant in 3 batches in 1 T. hot oil per batch in a large skillet over medium heat for 4 minutes on each side or until tender.

Arrange one-third of eggplant in a single layer in a lightly greased 11 x 7 baking dish. Sprinkle with 1 T. Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups pasta sauce over top.

Bake, covered, at 375 for 35 minutes. Uncover and sprinkle with remaining 1 T. Parmesan cheese and 1/2 cup mozzarella cheese.

Bake 10 minutes more or until cheese melts.

 

 

 

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