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Eggplant Parmesan Recipe

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

Jacqueline Monacell
Added: Friday, December 19, 2008


3 1/2 lb. eggplants
3 eggs (beaten)
1-2 c flour (as needed)
salt and pepper
1 lb shredded mozzarella cheese
tomato sauce
olive oil
Parmesan cheese
10 large fresh basil leaves

Peel eggplant.
Slice into 1/8 inch think rounds.
Submerge in deep bowl of salt water for 30 to 60 minutes.
Remove and dry each slice with towels.
Add salt and pepper to flour.
Dredge eggplant slices in flour and then cover with egg.
Fry in olive oil until golden and place in baking pan.
Layer ingredients in the following order:
2.Tomato sauce
3. Mozzarella cheese
4. Eggplant
5. Tomato sauce
6. Mozzarella
Sprinkle Parmesan on top
Distribute 8 basil leaves evenly across top of dish.
Bake at for 15 minutes covered with aluminum foil. Broil at 375 for 5 minutes. Remove let rest for 5 minutes.

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