"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Vodka Eggplant Parmesan Recipe

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

Jim DeFranco
Added: Wednesday, April 19, 2006


1 eggplant
2-3 x-large eggs
parmesan cheese
½ c. olive oil
cooking spray
1 (7 oz. bag) Sargento© bistro blend mozzarella w/sundried tomato and basil shredded cheese
1 (26 oz. jar) Classico© Vodka Sauce
1 ½ c. seasoned bread crumbs

Preheat oven to 350º. Take 1 eggplant, cut off both ends and take off skin using vegetable peeler. Cut into slices about ½ - ¾". You should get about 7-8 slices. Put to the side. In a small mixing bowl whisk 3 eggs. In another bowl, measure out 1.5 cups of seasoned bread crumbs (preferrably italian)! In a large fry pan heat on medium high heat ½ cup of olive oil. Once heated, dip the eggplant slices into the egg wash, then the bread crumbs, covering both sides then put into fry pan. Continue for the remainder of the slices. Brown on both sides. Take eggplant slices and arrange in a greased or I use baking spray on a 13x9x2" baking dish. Spoon out 1 tsp. of Vodka Sauce on each slice and spread. Sprinkle with parmesan cheese and cover with foil. Bake for 45 minutes. During the last 10 minutes remove the foil and generously add shredded cheese. Remove from oven and serve. This can serve 2-3 people as a main dish or a great appetizer!




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