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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana is from The Odioso 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:  
2 cups olive oil
1 clove of garlic, finely minced
1 cup chopped onions
5 cups drained and chopped Italian tomatoes, fresh or canned
½ teaspoon dried basil
4 tablespoons flour
3 whole eggs beaten
2 eggplants, peeled and cut into ¼ inch slices
1 cup or so Parmesan cheese
½ cup Mozzarella cheese
Butter
Salt and Pepper to taste
Directions:
Directions:
1. Heat ¼ cups of olive oil in a heavy skillet, add the garlic and onions and sauté until the onion is transparent. Add the tomatoes, basil, salt, and pepper and cook stirring occasionally, 30 minutes.
2. Preheat oven to 350%F
3. Combine the flour, eggs and ¼ teaspoon salt. Dip the eggplant slices in the batter and fry in the remaining oil until lightly browned on both sides.
4. Place alternate layers of eggplant, sauce, and cheeses in a large (9x13) casserole. Dot the top with the butter and bake 30 minutes.

 

 

 

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