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Paul’s Eggplant Parmigiana Recipe

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This recipe for Paul’s Eggplant Parmigiana, by , is from His Mother Cooks, 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!

Contributor:  
Contributor:  
Dad

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant, peeled and sliced into 1/4” slices
Lawry’s garlic salt
3 eggs, beaten
2 cup seasoned breadcrumbs
Jar of Prego sauce
Mozzarella cheese, sliced
Vegetable oil for frying

Directions:
Directions:
Heat oil until hot.
Dip slices of eggplant into eggs, then breadcrumbs. Fry until golden on both sides.
Drain well.
Layer eggplant with sauce and cheese in casserole, ending with cheese.
Sprinkle with Parmesan cheese.
Bake at 350 until bubbling and cheese is melted.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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