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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from Mad Marshian 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 eggplant
2 eggs
¼ 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
¼ c. grated parmesan cheese
Directions:
Directions:
Cut unpeeled eggplant crosswise into ¼” 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 ½ 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.

ITALIAN SAUCE:
In large saucepan cook 1 medium onion, sliced, with 1 ½ 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; ½ 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 ¼ tsp. salt. Bring to boil. Reduce heat; simmer, uncovered for 30 minutes. Makes 2-1/3 cups of sauce.

 

 

 

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