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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

EGGPLANT PARMESAN Recipe

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This recipe for EGGPLANT PARMESAN is from The Ragoni 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:  
4-5 lbs. fresh eggplant
2 eggs
1/2 c. milk
salt
2-3 c. Italian seasoned bread crumbs
1 lb. mozzarella, shredded
1 lb. ricotta cheese
your favorite pasta sauce
Directions:
Directions:
Peel eggplant. Slice into 1/4 inch slices, place in colander, sprinkle salt on eggplant slices. Let drain for a half-hour; wipe with paper towel to dry. Preheat over to 375º. Beat eggs in a medium bowl until mixed; add milk and stir until blended. Place bread crumbs onto a plate. Dip individual eggplant slices into egg, then into bread crumbs; place on baking sheet. Bake for 12 minutes; remove from oven, place on plate to cool; repeat process until all eggplant is baked.

Assemble the eggplant - spread a thin layer of sauce on the bottom of a 13 x 9 x 3 baking pan. Place a layer of eggplant slices on the bottom of the pan. Spread a thin layer of sauce over eggplant, dollop ricotta cheese over layer; sprinkle mozzarella and Parmesan over all. Repeat until eggplant is used. Top final layer of eggplant with sauce, mozzarella and Parmesan. The eggplant can be covered and frozen at this time. To cook, place eggplant in 350º oven for an hour or until center is hot. Let set for 5-10 minutes before serving.

 

 

 

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