"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from The Hansen Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janelle Zurek
Added: Sunday, October 8, 2006


1 large eggplant
2 eggs, beaten
1 1/2 c. cracker crumbs
Hot vegetable oil
2 c. shredded mozzarella cheese
1/4 c. plus 2 T. grated parmesan cheese

1/2 c. chopped onion
1 clove garlic, minced
1 T. vegetable oil
1 12 oz can tomato paste
1 can tomato soup
1 1/4 c. water
1 1/2 t. oregano
1/2 t. basil

Peel eggplant and cut into 1/4 inch slices. Sprinkle each slice with salt and place in a bowl. Let stand 30 minutes;

Sauce - Saute onion and garlic in hot oil until tender; stir in remaining sauce ingredients. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.

After eggplant has sat for 30 minutes, rinse and pat dry. Dip each slice in egg and coat with cracker crumbs. Fry in hot oil until golden brown. Drain on paper towels.

Place half of the eggplant in a lightly greased baking dish. Spread half of the sauce over the eggplant. Top with half each of mozzarella and parmesan cheeses; repeat layers.

Bake at 350 for 20 to 25 minutes or until mixture is thoroughly heated.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Steve grows the eggplant, I cook it and the girls actually like it.




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