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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Roknich

Category:
Category:

Ingredients:  
Ingredients:  
2 eggplants, peeled
3 beaten eggs
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
16 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese, 1/4 cup Parmesan cheese
Italian seasoning
cooked pasta

Directions:
Directions:
Slice the eggplant into 1/4 inch pieces. "Sweat" the eggplant by sprinkling it with kosher salt and letting it sit in the colander for 30 minutes. Pat dry. Mix bread crumbs with 1/4 cup Parmesan cheese/Dip eggplant slices in egg, then in bread crumb/Parmesan mixture. Place on a baking sheet. Bake at 450 for 5-6 minutes on each side. Spread some spaghetti sauce on bottom of 9X13 pan. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheese. Sprinkle Italian seasoning. Repeat with remaining ingredients, ending with the cheeses. Sprinkle Italian seasoning on the top. Bake at 350 for 45 minutes, or until golden brown. Serve with cooked pasta of your choice.

Personal Notes:
Personal Notes:
This recipe can be made into an easy weeknight dinner by using frozen, prepared eggplant slices. Simply bake the slices, then follow the remainder of the recipe as written.

 

 

 

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