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Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana is from The Tafuro 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 large eggplants, peeled and sliced crossways
4-5 eggs
Seasoned bread crumbs cut 4 parts to one part flour
vegetable oil for frying
Filling:
2 Lbs ricotta cheese
1 egg
1/2 cup grated Parmigiana
1 Tbsp Parsley,
1 tsp dried oregano,
1 tsp garlic powder
1 tsp fresh cracked pepper
Topping:
1/2 Lb sliced (or shredded) Mozzarella cheese
6 cups of Sunday Sauce
Directions:
Directions:
Dredge eggplant slices in egg then flour/breadcrumb mixture and fry in vegetable oil. Remove each batch from fry pan and drain on paper towels. Set aside.
In a large mixing bowl, combine all filling ingredients.
Put 1/2 cup Sunday Sauce mixed with 1/2 cup water in thin layer on bottom of large baking dish. Put layer of eggplant slices leaving about 1 inch between them. On each slice, put a spoonful of cheese filling mixture, another eggplant slice, more cheese mixture and finish with eggplant slice. Put 2 cups of sauce over top of all eggplant "piles" and bake for 30 minutes, till hot. Put mozzarella on each pile and bake another 5 minutes to melt cheese.
Heat Sunday Sauce on stovetop and serve on table with Eggplant.

 

 

 

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