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Eggplant Parmigiano - Second Place Winner - Casserole 2007 Recipe

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This recipe for Eggplant Parmigiano - Second Place Winner - Casserole 2007, by , is from The Ventura County Fair-Home Arts Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marge Anselmo


3-4 large eggplants, 2 c. Parmigianino, 3 c. mozzarella

MARINARA SAUCE: 3 T. olive oil, 3 cloves garlic, chopped, 2
large cans tomato sauce, 3 T. chopped basil.

BATTER FOR EGGPLANT: 2 c. flour, 2 eggs, 2 T. parsley,
salt & pepper to taste, enough water at room temperature to
make a batter the thickness of pancake batter.

Preheat oven to 350
Heat olive oil in sauce pan. Add garlic, cook until just fragrant.
Add tomato sauce and basil. Simmer 30 min. Mix all
ingredients for batter. Slice eggplants 1/4 in. thick, dip in
batter and fry until golden. In a 9 X 16in. casserole dish, pour
abut 1 c. of marinara sauce, and layer of eggplant. Sprinkle
Parmigianino, mozzarella, drizzle some sauce and repeat the
layer at least 2 more times. Top with Parmigianino and
mozzarella cheeses, drizzle a little sauce and bake till
cheeses melt, about 30 min. Let stand at least 10 min. Serve
with crusty bread and green salad.




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