"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Eggplant Parmigiana Recipe

  Tried it? Rate this Recipe:
 

 

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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

277W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!