"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Eggplant Pamesan Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Eggplant Pamesan, by , is from Laura and Alcyone's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Sargent

Category:
Category:

Ingredients:  
Ingredients:  
2 eggplant (try to get the long thinner ones they wont have as many seeds0
Salt
breadcrumbs
4 eggs
salt and pepper
parmesan cheese
PEANUT OIL

1 qt. pasta sauce
1 pkg of mozzarella cheese (I use whole milk but you can use part skim) shredded

Directions:
Directions:
The night before peel and slice eggplant lenght wise and sprinkle with a little salt put 3 slices on a plate cover with one paper towel. Continue until all the egg plant is under the paper towel .
place in the refrigerator overnight

heat a small amount of peanut oil in a skillet about 1/4 in thick

Mix together bread crumbs and 1/2 C parmesan cheese on a plate. On another plate mix salt and pepper and flour together. in a bowl mix eggs with a 1/4 C water

Begin - dip eggplant in flour , then egg, then bread crumbs shake off any extra and place in the hot oil place about 3 slices at a time, turn when brown and place on a cookie sheet that is lined with paper towels. repeat process.. then change oil let heat and repeat process do this until all eggplant has been cooked. Doing it this way is much less oily..

When finished frying put a layer of pasta sauce on the bottom of a casserole dish put one layer of eggpant, one layer of sauce and sprinkle with parmesan continue process until all eggplant gone..
add one more layer of sauce and parmesan, then sprinkle Mozzerrella cheese on top.
Preheat oven at 375 degrees and cook for 40 minutes take out of oven and let stand for 10 minutes. Cut and serve

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
Peanut oil is the best to fry eggplant it can fry at a higher heat which will make the eggplant crispy rather than oily.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

3W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!