"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Arnette
Added: Thursday, April 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant
2 eggs
1/4 tsp. pepper
Italian bread crumbs
1/2 lb. mozzarella, sliced
25 oz. tomato sauce
1/4 cup parmesan cheese
1/4 cup romano cheese
1-2 Tbsp. olive oil

Directions:
Directions:
Wash eggplant and slice thinly. Put the raw eggs in a flat dish and dip each slice of eggplant in them before coating it with bread crumbs. Layer in a 9"x9" baking dish with cheese and tomato sauce. Bake at 350 for approx. 1 hour.

Serves 6.

 

 

 

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