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Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana is from The Crawford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium eggplant, peeled and cut into 1/2 inch slices..
2 eggs. beaten.
1 c flour.
1/2 tsp salt.
1 c grated parmesan or mozzarella cheese.
1 6 oz pkg mozzarella cheese, sliced.
Marinara sauce:
Saute several cloves minced garlic and a chopped small onion in several tbsp olive oil until translucent. Add 3-4 c peeled crushed tomatoes
(I usually use canned.) , 1/4 c red wine, (may omit), and a bay leaf. Turn down the heat and let simmer. After 10 minutes or so, add salt and black pepper to taste,1/2 tsp dried sweet basil and dried oregano. Continue to simmer, adding red wine or water if the sauce becomes too thick.
Directions:
Directions:
Batter each slice of eggplant by dipping into beaten egg, then dredging in salted flour. Fry the battered slices in vegetable oil, flipping so that both sides turn a nice golden brown. Drain on paper towel. Layer a casserole dish with the eggplant slices, Sprinkle with1/2 of the grated Parmesan. Top with 1/2 of the Marinara sauce and 1/2 of the mozzarella cheese. Repeat eggplant, parmesan, marinara sauce and mozzarella layers, reserving 2 tbsp of the parmesan to sprinkle on top of the mozzarella.. Bake at 400 till heated through. ( 15 to 20 minutes. Serves 6.

 

 

 

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