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Eggplant Parmagini Recipe

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This recipe for Eggplant Parmagini is from The Harrington/Pettinato Family Cookbook Project, 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:  
One large eggplant. One fresh mozzeralla about 16oz., 1 package of shredded mozzeralla about16 oz., 3cups of grated parmasian cheese, home made maranaia sauce or one Jar. 2 eggs
Directions:
Directions:
Peel and slice eggplant in rounds, beat eggs and add some salt,pepper ,and some garlic powder. Spread out some grated parmasian cheese on a piece of tin foil or in a pie plate , Dip eggplant in beaten egg first then coat both sides with grating cheese. Place slices in a 9x13 glass pan which has a little sauce in bottom then put small amt of sauce over eggplant. Add slices of fresh mozzeralla and a few slices of proved lone a little grating cheese, then another layer of eggplant cover with shredded mozzeralla and sauce sprinkle top with grating cheese. Bake for 35 minutes in 350 oven. Marinara Sauce Recipe: 1large can crushed Italian tomatoes, pour into sauce pan that has 4 cloves of garlic chopped fine and about 1/8 cup olive oil which has been sautéed, add 2 tablespoons of crushed Basil salt /pepper cook on low til thick consistency
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1:30 minutes

 

 

 

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