Click for Cookbook LOGIN
"The belly rules the mind."--Spanish Proverb

Eggplant Parmesan Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Eggplant Parmesan is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, 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 eggplant
Breadcrumbs
1 egg
Parmesan cheese
Mozzarella cheese
Tomato sauce
Oil
Directions:
Directions:
Peel and slice eggplant. Soak it in salt water for about 1/2 hour (to reduce bitterness). Dip slices in egg and then breadcrumbs. Fry until lightly brown. After eggplant has been fried, dip each fried piece in the sauce to coat. Put some tomato sauce on bottom of pan then layer eggplant in pan. Once your first layer is done, sprinkle grated parmesan on top. Repeat process until all eggplant is in the pan. Put more sauce on top layer and cover with parmesan and shredded mozzarella. Bake at 425º for about 20 min. to 1/2 hour.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

447W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!