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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:  
Natalie S. Richardson
Added: Saturday, October 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Tomato Sauce:
2 large cans diced tomatoes (Oregano, basil, Parsley (Fresh or not).
1 large can crushed tomatoes.
1 large onion (chopped).
1 large clove garlic (chopped).
1/2 can water (use empty can!).
1/2 cup Olive Oil--salt and pepper to taste.

Directions:
Directions:
In large saucepan, saute on low heat--garlic and onions in olive oil, to soften. Add tomatoes, bring sauce to boil, sitrring often. (Use only stainless steel or good brand teflon-non stick), lower heat (low to med). Stir occasionlly. Add Oregano, Basil, Parsley, salt and pepper to taste. Cook about 1 hour.

Line 2 or 3 cookie sheets with tinfoil (heavy duty). Oven rack should be 2" from heating coils, You may need to raise even more by adding another cookie sheet (upside down).
Peel eggplant then slice 2 to 3 medium FIRM eggplants to almost 1/4 to 1/2 " thick. (1/2" if they are too seedy) Using about 1/2 cup olive oil, coat both sides with pastry brush, and place on sheet. While they broil, prepare another sheet--always mindful of the eggplant in the oven! Broil both sides. Put in a bowl to assemble later.

In large casserole, place enough sauce to layer the bottom. Next a layer of eggplant--sprinkle more sauce (thin layers)--sprinkle cheese. Repeat the process. On top add sauce, sprinkle some Italian bread crumbs, grated cheese. Cover with tinfoil. Bake pre-heated oven 450 degrees to 500 degrees. 15 to 20 minutes. Remove tinfoil last 10 minutes. Turn off oven and leave for 10 minutes before removing casserole.

 

 

 

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