"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Eggplant Parmigiana Recipe

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

Contributor:  
Contributor:  
Margie Cosby (Beville Road Church of Christ)
Added: Monday, June 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Medium size eggplant
oregano
Parmesan Cheese
1 egg
1 cup corn meal
1 (7 oz) pkg sliced provolone cheese
2 small cans tomato soup

Directions:
Directions:
Peal and slice eggplant- dip pieces into beaten egg and then into corn meal. Fry until almost done. In loaf pan layer eggplant provolone cheese and tomato sauce. Sprinkle each layer lightly with oregano. Top with parmesan cheese and bake at 400 for 30 minutes and enjoy.

 

 

 

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