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"Hunger is the best sauce in the world."--Cervantes

Eggplant Parm Recipe

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This recipe for Eggplant Parm is from "THE WOODEN SPOON"...by The Sexton Family, 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 Thinly sliced Eggplant
1-2 pinches of Garlic Powder
1-2 Cups of Italian Bread Crumbs
2-3 Eggs, Beaten
1 Jar of Tomato Sauce
1.5-2 Cups of Mozzarella Cheese
.5-1 Cup of Parmesan Cheese
Italian Seasonings
Basil
Oil for Frying
Directions:
Directions:
1) Thinly slice your eggplant. Once sliced you will want to take slices and put in an egg wash (When I make my eggwash, I add a pinch or two of garlic powder to the eggs)
2) Toss in bread crumb, and Italian seasoning mixture, once coated, place slices one by one into a oiled fry pan until filled (Normally the pan is filled after 3-4 slices). Once golden brown you can take the slices out and place onto a plate with a paper towel.
3) Repeat steps 1-2 until all the slices are cooked
4) Preheat oven to 350
5) Take your sauce and apply a layer to the bottom of the baking dish. Then lay slices flat into the dish, apply a dollop of sauce to each slice, spread slightly, and sprinkle with Parmesan cheese. This is the first layer.
6) After completing the first layer you will continue layering the eggplant, sauce and pamesan until you fill the dish.
7) Once you have reached the top of the dish, spread the mozzarella cheese. You may also top with chopped Basil if you desire.
8) Bake until the cheese is melted, and is slightly golden brown.
9) Serve with Pasta, on a sandwich, or at thanksgiving dinner
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If Eggplant isn't your thing, feel free to use chicken
Number Of Servings:
Number Of Servings:
Roughly 8-12 servings
Preparation Time:
Preparation Time:
Roughly an hour
Personal Notes:
Personal Notes:

 

 

 

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