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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Deja
Added: Monday, May 4, 2009


3 large eggplants (approx. 3 lbs)
1 (28oz ) can peeled tomatoes
1 1/2 c. water
Salt, as needed
1 large clove garlic Olive oil for frying (or other vegetable
1 c. freshly ground Parmesan cheese

Wash eggplants; slice them 1/2" (1cm) slices; sprinkle slices lightly with
salt and place them in colander to drain. Place 2 tablespoons (25ml) of oil
in a 3 quart (1L) saucepan; add 1 clove of garlic pressed or finely
minced; heat and when the garlic browns and add 1 can of peeled
tomatoes and 1 1/2 cups (150ml) of water. Bring mixture to a boil then let simmer, uncovered for 20 to 30 minutes. Fry eggplants in hot oil
browning both sides. Place eggplants in layers in Corningware 10"
skillet serving, topping each layer with tomato sauce and generous
sprinkling of Parmesan cheese. Bake in 350 F (180C)degree oven for 20
minutes. May be served hot or cold.

Personal Notes:
Personal Notes:
Egg plant slices are also coated in a breadcrumb or flour coating prior to making this dish and mozzarella cheese is placed between layers of eggplant and sauce.




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