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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from How to Cook in Granny's Kitchen, 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:  
2 1/4 lb. Eggplant
1 t. Kosher salt
1 T. olive oil
1 garlic clove
1 28 oz. can Marzano tomatoes (must be Marzano)
1/2 C. chopped basil
Pepper
1 1/2 C. Italian breadcrumbs
1 1/4 C. parmesan
3/4 C. flour
4 eggs
1/4 C. olive oil
1 1/2 lb. fresh mozerella
Directions:
Directions:
Line tray with paper towels. Slice eggplant, place on tray. Salt and cover with paper towels. Let sit at least 2 hours. This presses out excess moisture.

Brown garlic in 1 T. olive oil. Add tomatoes, pepper to taste and chopped basil. Simmer for 5 minutes. Put in blender and blend until smooth. Set aside.

Beat eggs until smooth. Mix together breadcrumbs and parmesan. Heat olive oil in non-stick skillet. Dredge each piece of eggplant in flour, dip in egg, and then dip in breadcrumb mixture. Place in skillet and brown on both sides for all of the eggplant.

Coat a 9 x 13 pan with Pam or olive oil. Cover bottom of pan with 1/2 C tomato sauce. Layer with cooked eggplant, 1/3 of the sauce, 1/3 of the cheese. Make 3 layers ending with cheese. Bake at 350º for 35 minutes. Let sit in a warm place for 15 minutes before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Plan ahead. The eggplant needs to sit after salting for at least 2 hours.

 

 

 

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