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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from The Tiemann 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:  
1 egg plant (1 lb.) sliced
1/2 lb. sliced fresh mushrooms
1/3 c. kraft grated parmesan cheese
1 1/2 c. shredded mozzarella cheese
1 jar (24 oz.) traditional pasta sauce
Directions:
Directions:
Heat oven to 400ºF

Layer half each of the eggplant and mushrooms in a 13x9 inch pan sprayed with cooking spray; top layers of 1/3 each of the Parmesan and mozzarella. Repeat layers. To with pasta sauce; cover.
Bake 35 minutes or until heated through. Top with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Found this online on the Kraft web site. Great recipe and very easy. You can change it up a bit if you'd like. I have put green peppers in it, added more cheese... a little red wine... However you want to play with it. It's always good and even better the next day.

 

 

 

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