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Roman Eggplant Recipe

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This recipe for Roman Eggplant, by , is from Mary and Her Four Daughters Cook Their Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom AKA Mary Kaczor

Category:
Category:

Ingredients:  
Ingredients:  
1 medium eggplant, pared and cut into half inch slices
1/2 c. butter or margarine, melted
3/4 c. fine, dry bread crumbs
1/4 teaspoon of salt
1 8 or 10 3/4 0z. can (about a cup) spaghetti sauce with mushrooms
1 tbsp. crushed oregano leaves
1 cup shredded sharp process American cheese or mozzarella cheese

Directions:
Directions:
Dip eggplant in butter, then in a mixture of bread crumbs and salt. Place on greased baking sheet. Spoon sauce atop each slice; sprinkle with oregano and cheese. Bake in hot oven (450 degrees) for 10 to 12 minutes or until done. Makes 4 or 5 servings.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Mom says this is delicious and tastes like parmigiana without the work! It is great for your meatless night after a long day.

 

 

 

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