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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from God's Cooks: Sharing Our Blessings - Volume 2, 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 medium firm eggplant
2 c. soy flour (or all purpose flour)
1 c. egg whites
2 c. fresh grated Parmesan cheese
2 c. shredded mozzarella cheese plus 1 c. for topping
1/2 tbsp. garlic powder
1 tsp. Italian season
1 tsp. white pepper
1 tbsp. season salt (I like Jane's Krazy Mixed-Up Salt)
1 recipe of Laura's Semi Homemade Spaghetti Sauce OR
1 lg. can/jar spaghetti sauce plus 15 oz. can tomato sauce
Oil for frying, (about 1 1/2 c.)
Directions:
Directions:
Preheat oven to 375ºF. Slice eggplant with skin on, cross-wise into 1/2 inch pieces. Place in a large bowl and sprinkle salt, pepper, and Italian season and mix so all the eggplant is seasoned.
Place egg whites and garlic powder in a swallow bowl and flour in another. Heat oil to about 325-350ºF. Dredge eggplant in egg whites and then flour and fry until each piece is a light golden brown. Lay out on paper towels to remove excess oil.
In a casserole dish, place a layer of sauce at the bottom of pan, place an even layer of fried eggplant, then sprinkle a layer of both cheeses over eggplant, top with a layer of sauce and repeat until all eggplant is used. Top with remaining sauce and remaining cup of mozzarella cheese. Bake for 35-45 min, let set 10 min before serving.
Personal Notes:
Personal Notes:
This recipe has been tried on some of the pickiest eaters and has pasted the test with flying colors! Great way to get your family to eat their veggies!! Soy flour makes this a gluten-free recipe.

 

 

 

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