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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoAnn Sieve
Added: Wednesday, September 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 eggplant
Breadcrumbs
1 egg
Parmesan cheese
Mozzarella cheese
Tomato sauce
Oil

Directions:
Directions:
Peel and slice eggplant. Soak it in salt water for about 1/2 hour (to reduce bitterness). Dip slices in egg and then breadcrumbs. Fry until lightly brown. After eggplant has been fried, dip each fried piece in the sauce to coat. Put some tomato sauce on bottom of pan then layer eggplant in pan. Once your first layer is done, sprinkle grated parmesan on top. Repeat process until all eggplant is in the pan. Put more sauce on top layer and cover with parmesan and shredded mozzarella. Bake at 425 for about 20 min. to 1/2 hour.

 

 

 

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