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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana is from Cooking from the Family Kitchen - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Flour
3 medium-sized eggplants
½ c. Italian olive oil
¾ c. tomato sauce with basil
1 c. Parmesan cheese, grated
3 tbsp. chopped dried basil
½ lb. Mozzarella cheese, thinly sliced
Directions:
Directions:
Dust the eggplant slices in flour; shake off excess. Heat the oil in a large frying pan over high heat and brown the slices as quickly as possible on both sides. Arrange the slices in a shallow, very lightly oiled baking dish with a little tomato sauce on the bottom of dish, then eggplant, covered with a generous amount of the tomato sauce, chopped basil, Parmesan cheese and lastly the slices of Mozzarella cheese. Repeat layering steps 3 times (depending on size of dish). Place the dish in hot 350º oven for 25-30 minutes.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Approx. 1 hr
Personal Notes:
Personal Notes:
My family's favorite!!!

 

 

 

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