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Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Davidson, Maryann
Added: Sunday, August 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 eggplant*
3 eggs
1 tbs. water
2 cups seasoned breadcrumbs
1 qt. prepared tomato sauce
2 cups grated Mozzarella
oil for frying

Directions:
Directions:
Pare and slice the eggplant into 1/8th inch slices. Place between paper towels and put a heavy plate on top in fridge all day. This removes bitterness.
Beat the eggs with 1 Tbs water. Dip the slices in the egg wash; then crumbs to cover completely. Fry both sides until light brown. Drain on paper towels. Cover bottom of casserole with sauce (bought or homemade) then layer eggplant, sauce, mozzarella, (shredded or one whole mozzarella sliced thinly) to 1/2 inch from top of casserole. Bake at 350F covered until bubbly.

Personal Notes:
Personal Notes:
*Eggplant - Try to select the male - long and thin. It has less seeds.

 

 

 

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