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Eggplant Parmesan Recipe

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

Linda Nabors
Added: Wednesday, June 10, 2009


1 medium eggplant
2 eggs
c. water
1/3 c. all-purpose flour
1 c. fine dry bread crumbs
Cooking oil
1 recipe Italian sauce (see below)
8 oz. sliced mozzarella cheese
c. grated parmesan cheese

Cut unpeeled eggplant crosswise into slices. In medium bowl, beat together eggs and water. Coat eggplant slices in flour; dip in egg mixture, then coat with bread crumbs.
In large skillet, cook eggplant slices in a small amount of hot oil until lightly browned, turning once. Drain on paper towel.

In bottom of 10 x 6 x 2 baking dish, spread c. Italian sauce. Layer half of the eggplant slices, half of cheese, and half of the remaining Italian sauce. Repeat layers. Sprinkle with parmesan cheese.

Bake, uncovered in 350 degree oven for 20 to 30 minutes. Serves 6 to 8.

In large saucepan cook 1 medium onion, sliced, with 1 c. sliced fresh mushrooms in 2 tbsp. cooking oil until tender, but not brown. Stir in one 8 oz. can undrained tomatoes, cut up; one 8 oz. can tomato sauce; of 6 oz. can (1/3 c.) tomato paste; 2 tbsp dry red wine; 1 small clove garlic, minced; 2 tsp. dried oregano, crushed; and tsp. salt. Bring to boil. Reduce heat; simmer, uncovered for 30 minutes. Makes 2-1/3 cups of sauce.




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