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Eggplant Parm Recipe

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

Contributor:  
Contributor:  
Lisa Tefft
Added: Sunday, October 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 recipe for Marinara Sauce
1 med eggplant
1 cup bread crumbs
2 eggs scambled with some milk
1/2 cup parm cheese
1/2 cup mozzarella cheese
salt

Directions:
Directions:
Peel and slice eggplant really thin, like 1/8", I use the food processer blade.

Line counter top with paper towels. Place eggplant on top of towels, sprinkle with salt. Cover with paper towel and stack with weights (books or whatever you have). Let it sit for about 20 minutes.

Preheat over to 400. Coat cookie sheets with non-stick spray.

Dip eggplant in eggs and then bread crumbs. Place on a baking sheet. Coat eggplant with non-stick spray.

Bake for about 10 minutes and flip over bake for another 5 minutes.

Coat casserole dish with marinara sauce.

Add a layer of eggplant, marinara sauce and parm cheese. Continue until eggplant is gone. Cover with marinara sauce and mozzeralla cheese. Bake in the oven for 35-40 minutes at 375 degrees.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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