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"Hunger is the best sauce in the world."--Cervantes

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from The Vitale/Sansone/Gimbosa 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
Cento Breadcrumbs, grated
Shredded Mozzarella
Pasta Sauce (red; marinara or meat)
A couple eggs to dip eggplant in
Directions:
Directions:
Slice eggplant about a 1/2" thick. Do NOT salt to remove water. Dip eggplant in egg then in Cento breadcrumbs (or any other breadcrumbs you may like). Brown eggplant in pan on both sides with a little olive oil, making sure that you do NOT cook all the way through. Spread sauce on bottom of 9x 13" dish (you can use any pasta sauce you like, like a marinara or meat sauce). Then layer eggplant, and grated Romano on top of that. Then put down eggplant, then Romano, then eggplant, sauce, then shredded mozzarella and grated Romano. Bake at 350 for about a half hour.
Personal Notes:
Personal Notes:
Rosie loves to serve this with Italian sausage and salad! Rosie loves to serve salad with everything!

 

 

 

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