"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Eggplant Parmesan Recipe

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

Tony Dixson
Added: Friday, September 12, 2008


1 medium onion
Red Cooking wine
1 tablespoon minced garlic
1 large can Hunts tomato sauce
Olive oil
2 cups Italian bread crumbs
Italian seasoning (Basil, Oregano)
2 eggs
2 tablespoons milk
1 large eggplant
Mozzarella cheese
Parmesan cheese

In a medium sauce pan combine 2 Tbl. of extra virgin olive oil and 2 Tbl. of Red cooking wine and heat. Once this mixture is hot enough, saute the onion and garlic until the onions are clear. Add tomato sauce and 2 Tbl. of Italian seasoning. Heat until almost boiling then simmer for at least a 1/2 hour.
Egg Plant:
Heat olive oil in large skillet. Mix eggs and milk in a bowl for the egg-wash. Peel eggplant and slice into 1/4-1/2 inch slices, dip in egg-wash then cover in Italian bread crumbs and fry in the olive oil until very tender. Place the fried Eggplant on a plate with a napkin on it to drain the excess oil.
Preheat oven to 450 degrees.
Layer the ingredients as follows: sauce, fried eggplant, mozzarella, and Parmesan cheese in a baking pan until the pan is full. Cover and bake for 30 minutes.




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