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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Baked Eggplant Parmesan Recipe

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This recipe for Baked Eggplant Parmesan is from LISA'S COOKBOOK FAVORITES, 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:  
Olive Oil for baking sheets
2 large Eggs
3/4 cup dry plain bread crumbs
3/4 cup freshly grated Parmesan, +2 tbsp for topping
1 tsp dried Oregano
1/2 tsp dried Basil
Coarse Salt & Pepper
1-2 large Eggplants - peeled & sliced into 1/2" thick rounds
6 cups Pasta Sauce
1/2 cup Mozzarella cheese

Directions:
Directions:
Preheat oven to 375 degrees
Brush pan(s) with oil, set aside
In a wide bowl, whisk together eggs & water
In another bowl, combine breadcrumbs & 3/4 cup cheese, oregano, basil; season w/salt-pepper

Dip eggplant in egg wash, letting excess drip off, then dredge in breadcrumb mixture, coating well and set on baking sheet

Bake until golden brown on bottom, 20-25 minutes
Turn slices over and brown on bottom, 20-25 minutes
Remove from oven and raise to 400 degrees

Spread 2 cups sauce on bottom of 13"X9" baking dish.
Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella
Stacking remaining eggplant repeat, sauce and mozzarella; sprinkle with remaining parmesan
Bake until bubbly & cheese is melted, 15-20 minutes

Number Of Servings:
Number Of Servings:
2 - 4
Preparation Time:
Preparation Time:
1 hour, 30 minutes total

 

 

 

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