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Eggplant Parmigiana Recipe

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

Contributor:  
Contributor:  
Theresa Denardo Gannon
Added: Tuesday, September 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggplants
6-8 eggs beaten
1/2 cup grated Parmesan cheese
Marinara sauce
salt/pepper
2 cups bread crumbs
16 oz. Mozzarella cheese sliced thin
olive oil for frying
8 oz. sliced mushrooms (optional)


Directions:
Directions:
Peel skin from eggplants. Slice eggplant in half and then into slices 1/4 inch thick. Dip eggplant in egg mixture and then roll in bread crumbs. Fry until light brown. In baking dish put a layer of eggplant, sauce, mushrooms (if desired) & mozzarella cheese. Make layers until pan is full; top with mozzarella, grated cheese, & sauce.

Bake in 350 oven for 35 minutes or until cheese melts and eggplant is cooked through.

Personal Notes:
Personal Notes:
For a lower calorie version, omit the mozzarella cheese between layers. This can be a main course or a side dish with pasta and a salad.

 

 

 

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