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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from Our Family Recipes , 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 large or 2 medium eggplants
1 container italian bread crumbs
3-4 eggs (for dipping and breading)
1lb mozzarella (shredded)
2 28 oz cans whole diced tomatoes
1 small can tomato paste
2 cloves garlic
1 large vidalia onion or 2 med sweet onions
salt
pepper
basil
oregano

Directions:
Directions:
1. Follow instructions for "Homemade Basic Tomato Sauce" in the sauce section of this cookbook.
2. Peel eggplant(s) and thinly slice.
3. Cover the bottom of large skillet with a thin layer of olive oil.
4. Dip sliced eggplant into beaten egg and then dredge with italian bread crumbs.
5. Fry slices of eggplant in small batches until golden brown on both sides, place on paper towels to absorb any extra oil.
6. Cover bottom of the casserole dish with fried eggplant slices.
7. Put approximately 2 ladle full scoops of the homemade tomato sauce and spread thoroughly, sprinkle with mozzarella cheese until lightly covered.
8. Continue in this order making no more than 3 layers, on the last layer put a generous amount of both sauce and mozzarella cheese.
9. Stick 3 toothpicks evenly along each side of the dish and cover with tinfoil, the toothpicks will act like a tent so the tinfoil will not touch the cheese.
10. Bake in a 350º oven for 1/2 and hour take out and let set 10-15 minutes, cut and eat.

Number Of Servings:
Number Of Servings:
Serves 6
Preparation Time:
Preparation Time:
1 hour prep and clean and 1 hour cook

 

 

 

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