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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana is from Recipes from Home, 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:  
1 Small Eggplant (3/4 pound)
1 beaten egg
1/4 cup all-purpose flour
2 Tablespoons Cooking oil
1/3 cup grated Parmesan cheese
1 cup meatless spaghetti sauce
1 cup shredded mozzarella cheese (4 oz)
Directions:
Directions:
Wash and peel eggplant; cut crosswise into 1/2 inch thick slices. Dip eggplant into egg, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, for 4 to 6 minutes or until golden, turning once. (If necessary add additional oil.) Drain on paper towels. Place eggplant slices in single layer in a 2-quart rectangular baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake in a 400' oven for 10 to 12 minutes or until heated through.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Better Homes and Gardens New Cookbook

 

 

 

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