"The belly rules the mind."--Spanish Proverb

Eggplant Parmesan Recipe

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

Betty Dimiceli
Added: Tuesday, November 25, 2008


1 large purple eggplant
2 eggs
1/2 cup milk
2 cups Italian style bread crumbs
1 16 ounce jar Spaghetti sauce
12 ounces Mozzarella cheese
Olive or canola oil for sautéing

Preheat oven 350º
Peel and slice eggplant into 1/2 inch slices
Submerge in salted water for 5 minutes
Drain and pat dry
Beat eggs and milk in shallow bowl
In another bowl add the bread crumbs
Dip eggplant in egg/milk mixture and then in the bread crumbs Saute' in hot oil over medium heat
Remove from heat when brown and drain on paper towels
Alternative cooking method:
Place breaded eggplant on a foil covered cookie sheet and place in a 400º oven for 20-25 minutes
Layer in order: eggplant, sauce, and cheese
Repeat layers ending with sauce and cheese
Bake for 30 minutes

Personal Notes:
Personal Notes:
Great dish to freeze. However, if freezing, omit the last layer of cheese. When cooking a frozen casserole, add the top layer of cheese the last 15 minutes of baking




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