"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Eggplant Parmigiana Recipe

  Tried it? Rate this Recipe:
 

 

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.

 

 

 

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

 

 

281W  

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!