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Eggplant Parmesan Recipe

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

Michelle Rainey
Added: Wednesday, November 21, 2007


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

Preheat oven to 350 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 350 until sauce bubbles and cheese layer turns golden.




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