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Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Wednesday, January 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 eggplants (each about 1 lb), pared, sliced 1/2-inch thick
2 medium-size tomatoes, sliced
2 medium-size onion, sliced
8 oz. skim-milk mozzarella, shredded (2 cups)
1 c. tomato juice
1 tsp. leaf oregano, crumbled
1 tsp. salt
1/2 tsp. leaf basil, crumbled
1/2 tsp. pepper
Grated Parmesan cheese

Directions:
Directions:
Broil eggplant slices 5 inches from heat, 3 minutes, until browned on one side. Arrange slices, browned side down, in greased shallow 2-quart baking dish. Top with tomato, onion and mozzarella. Combine tomato juice, oregano, salt, basil and pepper; pour over eggplant. Sprinkle with Parmesan. Bake at 350 for 30 minutes or until bubbly.

 

 

 

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