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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from Evangelical Christian Academy Family Favorites, 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:  
2 lb. eggplant
1/4 c. olive oil
3/4 c. dry bread crumbs
2 c. spaghetti/marinara sauce
1/2 c. finely chopped parsley
1/2 c. grated Parmesan cheese
2 c. shredded mozzarella cheese

Directions:
Directions:
Preheat broiler. Peel eggplant and slice into slices 1/2 inch thick. Place oil in a small dish and breadcrumbs in small bowl. Use a pastry brush to lightly coat both sides of each eggplant slice with oil. Press both sides of the slices into the bread crumbs and lay the eggplant on a baking sheet. You’ll probably need 2 sheets so they can rest in 1 layer. Broil the eggplant until a deep golden brown. Turn slices and broil again. When done, the eggplant will be very tender, not at all firm. Cool the slices. Set aside. Preheat the oven to 375°F. Pour a thin layer of spaghetti sauce on the bottom of a 3 quart casserole dish. Layer half the eggplant slices, sauce, parsley, Parmesan cheese and mozzarella cheese. Repeat. Cover dish with foil. (the casserole can be prepared to this point and refrigerated up to 24 hours in advance. Bring to room temp. before baking.) Bake, covered, for 15 minutes. Remove foil and bake 15 minutes more, or until hot and bubbly. Let sit 10 minutes before serving

 

 

 

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