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Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana, by , is from The Crawford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bertha Crawford -Story

Category:
Category:

Ingredients:  
Ingredients:  
1 medium eggplant, peeled and cut into 1/2 inch slices..
2 eggs. beaten.
1 c flour.
1/2 tsp salt.
1 c grated parmesan or mozzarella cheese.
1 6 oz pkg mozzarella cheese, sliced.
Marinara sauce:
Saute several cloves minced garlic and a chopped small onion in several tbsp olive oil until translucent. Add 3-4 c peeled crushed tomatoes
(I usually use canned.) , 1/4 c red wine, (may omit), and a bay leaf. Turn down the heat and let simmer. After 10 minutes or so, add salt and black pepper to taste,1/2 tsp dried sweet basil and dried oregano. Continue to simmer, adding red wine or water if the sauce becomes too thick.

Directions:
Directions:
Batter each slice of eggplant by dipping into beaten egg, then dredging in salted flour. Fry the battered slices in vegetable oil, flipping so that both sides turn a nice golden brown. Drain on paper towel. Layer a casserole dish with the eggplant slices, Sprinkle with1/2 of the grated Parmesan. Top with 1/2 of the Marinara sauce and 1/2 of the mozzarella cheese. Repeat eggplant, parmesan, marinara sauce and mozzarella layers, reserving 2 tbsp of the parmesan to sprinkle on top of the mozzarella.. Bake at 400 till heated through. ( 15 to 20 minutes. Serves 6.

 

 

 

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