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Eggplant Parmigan Recipe

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This recipe for Eggplant Parmigan, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
Eggplants trimmed of ends and sliced in 1/2 inch slices
coarse salt
flour
bread crumbs
egg
half and half.
pasta sauce

Directions:
Directions:
Sprinkle salt over sliced eggplant and allow to sit for 1 hour to get some of the water out of slices. Drain. Dip each slice in flour and allow to sit while you prepare the egg and bread crumbs.
Beat 1 egg with 1 Tbsp half and half ( double for large amounts of eggplant slices) in a flat shallow dish. Place breadcrumbs in second shallow dish. Working with one hand dry, the other touching the egg mixture, put floured eggplant into egg mixture and flip to completely coat. Allow excess to drain and place in the bread crumbs flipping to completely coat with crumbs. Place on a rimmed baking sheet. When sheet is full place in 350 F. oven and bake flipping once after 10 minutes. Bottom will brown first so you are flipping to get the top to be on the bottom and so it can brown. Once both sides are brown remove from the oven and allow to cool. At this point you can freeze on Freezer paper until frozen. Then place frozen discs in gallon bags for future use or you can use now.
To make eggplant Parmesan start with a layer of sauce on the bottom of a 13 x 9 baking pan. Then layer eggplant, sauce, and grated cheese. Repeat layers and top with sauce and grated cheese. Bake 350 degree oven for 45 minutes top with 1/1 pound grated mozzarella cheese and continue baking until mozzarella is melted and starting to brown. Serve and enjoy

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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