"Those who forget the pasta are condemned to reheat it."--Unknown

Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana, by , is from The Crouch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Skyler Crouch

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant, peeled and thinly sliced
1 egg, beaten
2 cups Italian seasoned bread crumbs
3 cups spaghetti sauce, divided
8 oz mozzarella cheese, shredded
cup freshly grated Parmesan cheese, divided
1 tsp fresh basil

Directions:
Directions:
1. Preheat oven to 350F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
25 min

 

 

 

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