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Italian Eggplant Recipe

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


Added: Monday, October 6, 2008


2 eggplants
2 cans tomato sauce
4 eggs
2 cans of water
Mozzarella cheese
garlic salt
Romano cheese
bread crumbs

Peel each eggplant, try to get as much of the green off as you can because it will be bitter. Cut the eggplant about 1/4 inch thick. Beat the eggs and add just a little milk, salt, pepper, garlic salt, and a little cheese. Mix bread crumbs and a little Romano cheese. In a very hot frying pan (400) with plenty of oil, place the eggplant that has been battered with flour, dipped in the egg mixture and put into the bread crumbs, into the oil and fry until golden brown. Take out and place on paper towel. Continue until all the eggplant is cooked. Mix toamto sauce and water together. In a 2 quart casserole dish, place a little of the tomato mixture, eggplant, mozzarella cheese and Romano cheese. Layer this until all the eggplant and cheese has been used. Bake at 350 for 15 to 20 minutes without a lid. Bake until the mozzarella cheese is completely melted.




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