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Grandma Lee's Eggplant Parmesan Recipe

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This recipe for Grandma Lee's Eggplant Parmesan, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ida Pazzelli Lee
Added: Tuesday, October 13, 2009


1 large eggplant
Sauce (either store bought or homemade)
2 cups mozzarella cheese
Parmesan cheese
1 16 oz container ricotta cheese
1 tsp. Garlic powder
2 T Parsley flakes
1 egg
1/2 lb Bacon (not smoked)
Good quality Olive Oil

2 eggs
1 1/2 cups water
3/4 cup flour
1/2 tsp. cornstarch
Spices: salt, pepper, paprika, parsley flakes, garlic powder

Slice eggplant, salt and leave on paper towels to dry out for at least 30 minutes. Rinse eggplant well and dry on paper towel until the moisture is removed. Render bacon in a large frying pan until well browned, remove (and either throw away or save for another use). While bacon renders, make batter, stir well. Dip eggplant into batter, then fry in hot bacon fat until golden brown on each side. Once done, transfer to a plate lined with paper towels,and keep warm. Depending on how much eggplant you have you may have to fry up more bacon. Make ricotta mixture, by combining cheese, garlic powder, parsley in a bowl. Beat egg, add to ricotta mixture and stir to combine. in a 2qt baking dish, put a layer of sauce, layer of eggplant, cover with 1/2 ricotta mixture, mozzarella and Parmesan cheese, repeat ending with a layer of cheese on top. Drizzle top with Olive Oil. Cover and bake in a 375 oven for 40 minutes, or until hot and bubbly. Remove foil and bake an additional 5-10 minutes until cheese is browned on the top. If eggplant doesn't brown on top, put under broiler to crisp up.

Personal Notes:
Personal Notes:
Grandma used to make this for me. Don't skimp on the bacon fat, as it's what makes the dish! On Sunday afternoons, once the dishes were done, Grandma and I would sit at her kitchen table, we would play rummy and split a small dish of eggplant together.




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