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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from The Rio-Sandone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mom Russomano
Added: Monday, October 24, 2005


1 lb veal beef pork
35 oz crushed tomatoes
6 1/2 oz tomato paste
1 tsp salt
1 tsp pepper
2 tbsp basil
1 tbsp olive oil
1 medium garlic clove, minced
1 eggplant
1 cup flour
3 large egg
1 oz mozzarella cheese

Brown garlic in olive oil and add chopped meat until cooked. Blend crushed tomatoes and add tomato paste and 2 cups of water to chopped meat. Bring to a semi-boil and simmer for about 45 minutes to one hour.

Remove skin from eggplant using a potato peeler. Cut eggplant in half horizontally so you have less seeds. Take each half of the eggplant and lightly cover with flour on both sides. Place beaten eggs in separate bowl and dip eggplant gently. Fry eggplant in oil-sprinkle with sugar when almost cookied. Drain on papertowels on plate.

Using square pan, begin layering sauce and cover the bottom of pan. Sprinkle grated cheese and place gravy and grated cheese. Lastly, place another layer of eggplant and repeat the process.

Top layer should be coated with gravy and cheese.

Bake at 350 degrees for 45 minutes

Preparation Time:
Preparation Time:
1 hour




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