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Eggplant Parmigianino Recipe

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This recipe for Eggplant Parmigianino, by , is from The Kropf-Higgins Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Elaine Kropf


2 T. butter or margarine
1 T. sugar
C. chopped onion
tsp. salt
1 clove garlic
1 tsp. oregano
1 can tomatoes (1 lb.)
tsp. pepper
1 can tomato sauce (8 oz.)
1 lb. ground beef
8 oz. pkg. Mozzarella cheese
C. grated Parmesan cheese
1 large eggplant

Brown ground beef, drain and set aside. Peel and cut into inch slices the eggplant, coat with mixture of flour, seasoned salt and pepper. Fry eggplant in hot oil till light brown, drain and set aside. To make sauce, brown onion and garlic in butter. Add tomatoes, tomato sauce, sugar, salt, oregano, and pepper. Simmer 10 minutes. Spoon half of sauce into 13x9x2 inch baking dish. Layer eggplant and meat and mozzarella in dish, about 2 layers. Spoon on remaining sauce. Sprinkle with Parmesan. Bake uncovered at 350 for 30 minutes. Can be stored in refrigerator overnight then baked.




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