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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana is from The Beavers 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:  
1 to 1 1/4 medium eggplants, sliced, leave skin on
2 eggs, beaten lightly
salt & pepper
2 medium onions
1 clove garlic, chopped
2 tbsp cooking oil
6 - 8 tomatoes, chopped
2 large cans tomato sauce
1/2 tsp salt
1/4 tsp sugar
1/2 cup Italian bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/2 cup Parmesan cheese
1 tbsp parsley
1 tbsp oregano
Mozzarella cheese, thin slices (1/4 in)
Oil for sauteing eggplant
Directions:
Directions:
Saute onions & garlic in oil until translucent. Add tomatoes, tomato sauce, salt, & sugar. Simmer about 10 minutes.

Slice eggplant into 1/2 inch slices. Beat eggs, and add salt & pepper. Mix bread crumbs, salt, pepper, Parmesan cheese, parsley, & oregano.

Dip eggplant slices in eggs, and then dip in bread crumb mixture. Saute in hot oil till tender & brown. Drain.

Place eggplant in greased casserole dish. Pour layer of tomato mixture, then layer of Mozzarella cheese. Repeat layers as needed.

Bake at 350º for 35 - 40 minutes.
Personal Notes:
Personal Notes:
Could substitute prepared spaghetti sauce for tomato mixture. Monjuni's recommended.

 

 

 

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