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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from Enjoy!, 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:  
1 large eggplant, peeled
2 c. flour
1 tbsp. garlic salt or seasoned salt
3 eggs
1/2 lb. mozzarella cheese
1 jar marinara sauce
olive oil for frying
Directions:
Directions:
Preheat oven to 350º and heat olive oil in large skillet.

Beat eggs and set aside in a pie tin. Mix flour with garlic salt or seasoned salt and aside in second pie tin.

Peel and slice eggplant 1/4 inch thick. Dip slices into egg and then coat thickly with flour mixture. Double dip if desired.

Fry until golden brown on each side. Place fried eggplant on paper towels to absorb excess oil.

Spoon a thin layer of marinara sauce onto bottom of casserole dish. Alternate layers of fried eggplant, marinara sauce, and mozzarella until casserole dish is filled. Sprinkle top with mozzarella.

Bake at 350º until sauce bubbles and cheese layer turns golden.

 

 

 

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