"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 Parmisiana Recipe

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This recipe for Eggplant Parmisiana, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Gerber Family
Added: Thursday, October 8, 2009


1 large eggplant
1 tray of chopped turkey
Seasoned breadcrumbs
1 onion
Parsley as needed
3 cloves of garlic
1 lg. can of chopped tomatoes
1 16 oz. bag of mozzarella cheese
No fat feta to sprinkle on top of casserole dish

1. Brown the turkey with the onion, parsley, garlic and season as needed.
2. Chop into small pieces and discard any of the juices from the ground turkey mixture.
3. Cut eggplant into thin slices.
4. In one bowl, prepare an egg wash with egg substitute and a little milk and in a second bowl pour bread crumbs
5. Dip eggplant in the egg-wash and then the breadcrumbs
6. On medium heat, use approx. 1 of oil (I use canola oil) and brown eggplant until golden brown on both sides.
7. Add more oil if necessary only when there is no eggplant in the pan and wait until oil is evenly heated.
8. Remove the fried eggplant and pat with paper towels

Personal Notes:
Personal Notes:
This is a very easy dish I made up when I first got married and had very few recipes in my "repertoire".




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