"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josephine Mallia Wesol
Added: Thursday, September 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb eggplant,
salt,
2 tsp water and 1 eggwhite,
3/4 tsp. dried oregano leaves,
Dash of salt and pepper,
1/2 cup olive oil,
1 1/2 cups spaghetti sauce,
1 1/2 cups shredded Mozzarella cheese,
1/2 cup grated Parmesan cheese.

Directions:
Directions:
1. Cut eggplant crosswise into 1/2 inch slices; sprinkle with salt. Let stand 30 minutes, Rinse, Drain.
2. Dip eggplant in mixture of egg, water, oregano, salt and pepper; saute in oil in skillet until brown, about 8 minutes.
3. Spread 3/4 cup sauce in 13x9 inch baking pan; arrange eggplant on sauce. Sprinkle with Mozzarella; spoon remaining sauce over. Sprinkle with Parmesan. Bake at 350 degrees until eggplant is tender, about 20 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
about 40 minutes
Personal Notes:
Personal Notes:
This is my mom's (Maria Mallia) recipe.

 

 

 

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