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Eggplant Parmigianino Recipe

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This recipe for Eggplant Parmigianino is from The Family Cookbook , 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 medium eggplants
1/2 cup flour
1/2 tsp salt
1/8 tsp pepper
1/3 cup olive oil
2 8oz cans tomato sauce
1 8ox pkg of sliced mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Directions:
Peel eggplants and slice in 1/2 inch slices. Sprinkle with salt and spread out on paper towels for 30 minutes. Pat dry. Dip each slice in mixture of flour, salt and pepper. Heat olive oil and brown eggplant quickly over medium high heat. Drain on paper towels. Pour 1/4 inch tomato sauce in bottom of greased 2 qt casserole dish. Top with 1/3 of the eggplant slices, 1/3 of tomato sauce, and 1/3 cheese. Continue layers. Cover and bake at 400º for 20 minutes. Remove cover and continue cooking for additional 10 minutes.
Number Of Servings:
Number Of Servings:
6

 

 

 

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