VEGETABLES/EGGPLANT Parmesan Recipe

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This recipe for VEGETABLES/EGGPLANT Parmesan is from Mom Loves to Cook, 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: Vegetables

Ingredients:	Ingredients: 3 large eggs 3 T. water 3/4 cup Italian seasoned breadcrumbs 2 T. Parmesan cheese 1 large eggplant, peeled and cut into 1/2 inch thick slices 3 T. olive oil 1/4 cup Parmesan cheese 1 8 ounce pkg. shredded mozzarella cheese, divided 3 cups pasta sauce

Directions:	Directions: Whisk together eggs and 3 T. water until blended. Combine breadcrumbs with 2 T. Parmesan cheese. Dip eggplant slices into egg mixture; dredge in breadcrumbs. Cook eggplant in 3 batches in 1 T. hot oil per batch in a large skillet over medium heat for 4 minutes on each side or until tender. Arrange one-third of eggplant in a single layer in a lightly greased 11 x 7 baking dish. Sprinkle with 1 T. Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups pasta sauce over top. Bake, covered, at 375º for 35 minutes. Uncover and sprinkle with remaining 1 T. Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 minutes more or until cheese melts.

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VEGETABLES/EGGPLANT Parmesan Recipe

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Category:

Ingredients:

Ingredients:

Directions:

Directions: