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Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana, by , is from Memories and Recipes from Nana Josie's Kitchen , 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!

Contributor:  
Contributor:  
Josie

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pound Eggplant
Flour
1 Egg
Milk
Salt & Pepper
Seasoned bread crumbs
Tomato Sauce
Grated cheese
Mozzarella cheese

Directions:
Directions:
Peel & slice eggplant about 1/4 inch thick, put on paper towels, sprinkle with salt and let stand for about 1/2 hour. Blot with paper towel to remove salt. Beat egg & milk, add salt & pepper. Dip eggplant in flour, then egg mixture and bread crumbs. Layer on cookie sheet and bake at 350 for about 10 minutes, then turn and cook another 5 minutes.

In a casserole dish, put sauce on bottom, then layer eggplant, sauce, grated cheese and mozzarella cheese. Repeat layers until eggplant used up. Bake at 350 for 20-25 minutes.

 

 

 

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