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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana is from The Mitchell Family Cookbook , 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:
Ingredients:  
Ingredients:  
1 Medium size eggplant
oregano
Parmesan Cheese
1 egg
1 cup corn meal
1 (7 oz) pkg sliced provolone cheese
2 small cans tomato soup
Directions:
Directions:
Peal and slice eggplant- dip pieces into beaten egg and then into corn meal. Fry until almost done. In loaf pan layer eggplant provolone cheese and tomato sauce. Sprinkle each layer lightly with oregano. Top with parmesan cheese and bake at 400º for 30 minutes and enjoy.

 

 

 

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