"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Story
Added: Tuesday, November 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 med Eggplant, 1/2 in. slices
dish of Flour
2 Eggs, beaten in a bowl
dish of Bread Crumbs
dash each of Basil and Oregano
Shredded Mozzarella Cheese
1 lg jar Spaghetti Sauce

Directions:
Directions:
Mix the bread crumbs, basil and oregano in a bowl. Dip the eggplant in the flour, then the egg and then the crumbs. Place in a hot fry pan and brown until easily pierced by a fork. Drain and continue with remaining eggplant. Spray a casserole dish with Pam. Put a layer of eggplant on the bottom of the dish. Spread some of the spaghetti sauce over the eggplant. Sprinkle cheese over sauce. Repeat until dish is full and end with cheese. Bake covered at 350 for 35 minutes. Remove the cover and bake at 375 for 15 minutes. Let stand for 10 minutes before serving.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
This recipe comes from my favorite vegetarian cookbook "Moosewood Cookbook". You can also use Zucchini and cut it into 3/4 inch slices.

 

 

 

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