"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Eggplant Parmesan, by Betty Dimiceli, is from The Dimiceli Cucina,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large purple eggplant 2 eggs 1/2 cup milk 2 cups Italian style bread crumbs 1 16 ounce jar Spaghetti sauce 12 ounces Mozzarella cheese Olive or canola oil for sautéing
Preheat oven 350º Peel and slice eggplant into 1/2 inch slices Submerge in salted water for 5 minutes Drain and pat dry Beat eggs and milk in shallow bowl In another bowl add the bread crumbs Dip eggplant in egg/milk mixture and then in the bread crumbs Saute' in hot oil over medium heat Remove from heat when brown and drain on paper towels Alternative cooking method: Place breaded eggplant on a foil covered cookie sheet and place in a 400º oven for 20-25 minutes Layer in order: eggplant, sauce, and cheese Repeat layers ending with sauce and cheese Bake for 30 minutes
Great dish to freeze. However, if freezing, omit the last layer of cheese. When cooking a frozen casserole, add the top layer of cheese the last 15 minutes of baking
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