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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Adam Jensen
Added: Tuesday, October 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 medium eggplants
salt and freshly ground pepper
3 eggs
4 Tbs. milk
Italian bread crumbs
olive oil for frying
1 (26 oz.) jar marinara sauce
2 cups grated mozzarella cheese
1 cup freshly grated parmesan cheese
1/2 cup fresh basil
2 Tbs. butter

Directions:
Directions:
Wash the eggplant and slice it into rings around 1/2" thick. Mix together egg and milk in one bowl and put bread crumbs in another shallow bowl. Dip slices of eggplant (both sides) in egg mixture and then coat both sides with bread crumbs. In a large skillet, fry the slices in hot oil until golden on both sides. Season with pepper. Line the bottom of a buttered 13x9x2" baking dish with a layer of fried eggplant slices. Top with a layer of the marinara sauce, mozzarella , parmesan and basil. Continue building up layers of eggplant, marinara, cheese and basil. Dot the top with butter. Place in the preheated oven at 400 for about 15 minutes. Allow to set for 10-15 minutes before serving.

Number Of Servings:
Number Of Servings:
6

 

 

 

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