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Eggplant Parmesan Recipe

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

Joanne Prindle
Added: Saturday, October 21, 2006


1/2 c. whole wheat flour
1 t. salt, divided
2 eggs
1/4 c. milk
2 1/2 c. whole wheat bread crumbs
1/4 t. oregano
dash of pepper
1 medium eggplant
2 c. tomato sauce
1/2 c. Parmesan cheese
1 c. grated mozzarella

Prepare 3 bowls for dipping eggplant
1. 1/2 c. flour, 1/2 t. salt
2. 2 eggs, lightly beaten, 1/4 c. milk
3. 2 1/2 c. crumbs, 1/2 t. salt, pepper and 1/4 t. oregano

Preheat oven to 350. Cut eggplant into 1/4" rounds. Dip slices in each mixture, coating completely. Layer slices in 9x13 pan. Sprinkle each layer with tomato sauce and Parmesan cheese. Cover. Bake 30-45 minutes or until fork tender. Remove from oven, top with mozzarella. Heat in oven until cheese melts.




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