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Parmigiana, Eggplant Recipe

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

Contributor:  
Contributor:  
Irene Carignan
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 medium eggplants
3 large eggs
Salt and freshly ground pepper
3-4 sleeves crushed Saltine crackers (an old Italian recipe) this gives it a unique taste you don't get with breadcrumbs)
1/2 cup Olive oil
4 cups Sargento Italian cheese mix (Mozzerella, Provolone, Romano, Parmesan
Lg container Ricotta cheese
Your favorite tomato sauce

Directions:
Directions:
Slice the eggplant crosswise about 1/4 to 3/8-inch thick, making slices as consistent as possible. If the base of the eggplant is very large, cut it in half lengthwise. Soak the sliced eggplant in a large bowl of warm, salted water for 1 to 2 hours. Make sure the eggplant is completely submerged in the salt water.

Scramble the 3 eggs with salt and pepper to make an egg wash. Remove eggplant slices from the salt bath, shake off excess moisture, and dip into egg wash. Then dip the eggplant slices, 1 at a time, into a flat plate filled with Saltine crumbs, covering all surfaces, and set aside. Continue breading the eggplant until all slices are done. Discard excess egg wash and cracker crumbs.

In a large skillet over medium-high heat, add enough olive oil to lightly coat the bottom of the pan and allow it to heat up. (Add more oil as necessary during cooking.)

Add the breaded eggplant slices to the pan, cover and cook until you begin to see the eggplant become translucent, about 5 minutes. If it begins to burn, lower heat and allow it to cook slowly. Using a large spatula, turn eggplant onto the other side and cook 1 to 2 more minutes with the lid on until eggplant is completely tender.

When eggplant is completely cooked, remove from frying pan and place onto paper towels to blot any excess oil.

Add some of your sauce to bottom of 9x13" pan. Proceed layering eggplant, ricotta, sauce and cheese mix until all is used up ending with cheese mix.

Bake @ 375 until bubbly and cheese is melted and lightly golden (app 30 min)

Number Of Servings:
Number Of Servings:
Lots!~
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Serve with your favorite salad and hot crusty bread or garlic bread. You can also make sandwiches for leftovers...just put in Hoagie roll and add a bit more sauce if desired.

 

 

 

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