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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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
Personal Notes:
Personal Notes:
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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