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Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana, by , is from Food for Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Ayers
Added: Monday, March 30, 2009


2 large eggplants
Approximately 1 lbs. mozzarella cheese
Approximately 1 lb. ricotta cheese (mixed with pepper and parsley) (optional)
Romano cheese to sprinkle on top
Egg, mixed with parsley and cheese
Flour (mixed with salt and pepper)
Your favorite marinara sauce
Two large casserole pans

-Preheat oven to 350.
-Heat vegetable oil in a frying pan;
-Prepare 3 bowls-one with flour, one with egg mixture, and one with breadcrumbs;
-Peel and slice eggplant horizontally into thin slices;
-Dip each slice into each bowl, ending with breadcrumbs;
-Fry in pan until lightly brown and drain well on paper towels (you may need to change the oil a few times);
-Put some marinara sauce on bottom of casserole dish;
-Place eggplant slices on bottom (just one layer);
-Place some ricotta cheese on top;
-Place some mozzarella cheese on top of this;
-Place some marinara sauce on this;
-Continue layering ingredients in this order until all are finished;
-(Layering should be in neat stacks-not random. Each person can then have an individual stack)
-Romano cheese may be sprinkled on top.
-When casserole is prepared, bake for approximately 45 minutes, or until it is hot and bubbly.

Personal Notes:
Personal Notes:
A wonderful recipe from my mother-in-law, Joan!




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