"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Traditional Eggplant Parmesan Recipe

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This recipe for Traditional Eggplant Parmesan, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Stell
Added: Friday, September 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 Italian eggplants (or as many as needed for 3 pounds)
2 tablespoons Olive Oil
2 small onions, chopped
2 clove garlic
1 8-oz can tomato puree
1/4 cup water
1 pound mozzarella cheese, sliced
1/2 cup Romano and Parmesan cheese, mixed
Italian seasoning, fresh parsley or basil

Directions:
Directions:
Cut eggplants into 1/2 inch slices, salt and drain by one of the methods described above. Heat olive oil in saucepan and saute onion and 1 clove garlic. When onions are transparent, add tomato puree, water, Italian seasoning, salt and pepper to taste. simmer covered for 20 minutes. Dry eggplant slices with paper towels. Heat oil and saute the other clove of garlic for a few minutes. Fry sliced eggplant until golden on both sides. Drain on paper towels to remove excess oil. On an oiled baking dish place slices of eggplant. Top each with tomato sauce, mozzarella, and grated cheese. Bake until cheese is lightly browned, approx. 12 -15 minutes.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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