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Egg Plant Parmesan Recipe

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This recipe for Egg Plant Parmesan, by , is from The Richardson Family Cookbook Project, 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:  
JP Richardson

Category:
Category:

Ingredients:  
Ingredients:  
Egg Plant
Seasoned Italian Bread crumbs
Eggs
Flour
Marinera Sauce (no Meat)
Mozerella shredded
Parmigiano Reggiano cheese
Fresh Basile

Directions:
Directions:

Starting with the washed/dried eggplant, I cut 1/4 inch slices then sprinkled all slices front and back with kosher salt, and let them sweat for 30 minutes. After 30 minutes, I rinsed the slices and dried them throroughly with a paper towel.

I then had three dishes ready with flour, then beaten egg, and finally breadcrumbs with which I also mixed in garlic powder, italian seasonings and salt/pepper. Pre-seasoned would save time.

Have a cookie sheet sprayed with extra virgin olive oil. Then dip each piece of eggplant into flour, then egg, then breadcrumb mix and place on the cookie sheet. Bake at 450 degrees for 7 minutes and then flip and bake another 5 to 7 minutes. When I flipped I put a little more olive oil on the tray and it helped make the coating a little more like fried.

For a light meal, 3 to 4 pieces makes a good serving. Cover each piece with a little mozzarella, melt it in broiler or microwave. Arrange on plate and cover with pasta sauce, a little fresh basil and a good dusting of Parmigiano Reggiano cheese. For a larger meal serve over angel hair pasta with pasta sauce, fresh mozzarella and a dusting of Parmigiano Reggiano cheese

The pieces seem to stay nice and crisp, so this is a good dish where you can get the eggplant ready and then build and serve when you are ready to eat.

Personal Notes:
Personal Notes:
This is actually a satisfying meal with a salad and some bread. It is a no fry variation and the egg plant stays nice and crisp.

 

 

 

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