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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Holland Hailey
Added: Sunday, November 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Eggplants 2-3 Medium to Large
Flour
Bread Crumbs, Italian Flavored or Plain
Pine Nuts
2-3 Eggs, beaten
Vegetable Oil
3 c. Marinara Sauce
Mozzarella Cheese, dry
Italian Seasoning with Oregano
Parmesan Cheese

Directions:
Directions:
Peel Eggplants and cut lengthwise about 1/4 - 1/2" thick, set aside. Use 3 shallow piepan-sized dishes and in one put Flour, in the 2nd put Eggs, in the 3rd put Bread Crumbs or chopped Pine Nuts [or a mixture of both]. Heat a large pan with oil at least 1" deep to medium-hot but not smoking. Dredge the Eggplant slices in Flour, then Egg, then Crumbs or Nuts. Lay out on baking sheet to set up. Fry in hot oil but don't overcrowd the pan, until light brown crust. Drain on paper towels. In a large baking pan or casserole dish, layer slices of breaded Eggplant and alternate pouring Marinara Sauce and slices of Mozzarella Cheese. Sprinkle one or two layers with Italian Seasoning. Continue until all Eggplant slices are layered. Top with a sprinkle of Parmesan Cheese. Bake about 40 minutes until browned and bubbling. Pass with extra Parmesan Cheese and extra Sauce.

Number Of Servings:
Number Of Servings:
6 or More
Preparation Time:
Preparation Time:
60 Minutes
Personal Notes:
Personal Notes:
This calls for "dry" Mozzarella cheese, which is similar to a block of ungrated Parmesan; instead you can use the regular ball of Mozzarella and slice it or use shredded. If serving Gluten intolerant guests omit the Flour or use Rice Flour and only the nuts [not crumbs].

 

 

 

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