"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

EGG PLANT OR CHICKEN PARMESAN Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for EGG PLANT OR CHICKEN PARMESAN, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, February 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Simple and Fast or Fresh Gourmet, It all depends on you and your ingredients, pocket book and the time you want to spend in the kitchen. Lots of choices here, no matter which way you go this is a winner. Substitute chicken for eggplant for Chicken Parmesan.

Basic Tomato Sauce, in sauce section or your favorite 1 quart jarred Marinara sauce.
2 large eggplants
3 cups fresh bread crumbs, from crust less French bread ground in processor or store bought .
2 large eggs
1 cup flour
6 tablespoons + Olive oil, divided
3 cups coarsely grated, fresh water packed mozzarella, divided
1 cups fresh grated good quality Parmesan Cheese
1 cups fresh grated Pecorino Romano Cheese
2 TBL fresh chopped Italian parsley
2 + TBL sliced fresh Basil plus whole leaves for garnish.

Directions:
Directions:
The cheese may not be available or in your budget, so you can use common Mozzarella, and 2 cups grated Parmesan, preferably fresh.
Heat oven to 350
Spread about 1 cup sauce on bottom of 9x15x2 inch pan sprayed with non stick coating . Slice egg plant into 1/2 inch slices, put on cookie sheet and salt. Let set for an hour, rinse and pat dry. Spread bread crumbs on plate. Whisk eggs to blend in shallow pie pan, spread flour on another plate. Coat both sides of egg plant with flour, then egg, then crumbs. On Med high, heat 2 TBL oil in large non stick skillet. Brown eggplant in batches about 2 minutes per side, add more oil as needed. Place in pan with sauce, if they are too crowded you can over lap them a little like tipped over dominoes. Spoon the remaining sauce over eggplant, sprinkle with Mozzarella, Parmesan and Romano Cheese. Bake in oven until cheese melts and eggplant is heated through. about 20 minutes. Sprinkle with fresh Parsley and Basil. I like to serve mine over fettuccine noodles.

 

 

 

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

 

 

282W  

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!