"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from Food Tastes Better Shared With The Ones You Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Angel
Added: Monday, April 13, 2009


2 med eggplants, (sliced into 1/4"-1/2" slices)
1-2 cups flour for dipping
4-5 eggs, whipped, for dipping
3/4-1 cup Olive oil

4-5 cups shredded mozzarella cheese
Classic Tomato Sauce (see separate recipe for classic tomato sauce)
1-2 cups parmesan cheese

Prepare Eggplant:

Prepare large, deep backing dish (9x13x3) spray with Pam.

Heat olive oil in large skillet. While heating, begin dipping eggplant slices into flour, completely covering both sides. Then dip into egg batter. Cook each slice in hot oil until egg turns golden brown. Remove from oil and blot on paper towel.

Once all slices are cooked and blotted, begin layering into backing dish as follows:

Cover bottom of backing dish with tomato sauce.
Next, lay slices of eggplant onto tomato sauce so that entire surface is covered (may need to cut some pieces to fit).
Cover in mozzarella cheese.
Repeat layers. Finish with tomato sauce.
Cover top with parmesan cheese.

Bake at 350 for 1 hour. Remove from oven and let sit for 15 mins before cutting.




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