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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from FOR THE LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Ferrante
Added: Wednesday, June 13, 2018

Category:
Category:

Ingredients:  
Ingredients:  
1 medium to large eggplant
2 eggs, beaten with 2 T. cold water
1 c. flour
tsp. each salt and pepper
1 c. seasoned dry bread crumbs
1 T. garlic powder
c. Parmesan cheese
1 T. dry parsley flakes
1 T. Italian herb mix seasoning
c. olive oil
2 to 3 c. prepared marinara sauce
2 c. shredded mozzarella cheese

Directions:
Directions:
Slice eggplant; how thick depends on how you like it, I usually do it about inch thick. Layer the slices in a large bowl, sprinkling a little salt on each layer. Cover with water and weight down with a heavy plate to keep the slices from floating above the water. Allow to soak for about half an hour, then drain and pat dry with paper towels. Meanwhile, beat the eggs and water in a bowl wide enough to lay a slice of eggplant in. Combine flour, salt and pepper and place on a shallow dish or paper plate. Combine bread crumbs, Parmesan cheese, garlic powder, parsley, and Italian seasoning and place on another plate. Heat olive oil in a large skillet. Preheat oven to 350, and lightly coat your chosen baking pan with olive oil.

Dredge dried eggplant slices in flour, then dip in egg mixture, then dredge in breadcrumb mixture, then fry in hot oil until brown, flip and brown on second side. Remove to paper towels to drain excess oil. Depending on the size of the eggplant you may have to add more oil, or even stop and wipe out the skillet; you also might need another egg and more breadcrumbs. When all the eggplant has been fried, begin layering with sauce and cheese in a baking dish. Cover the bottom of the dish with sauce, add a layer of eggplant, then a layer of mozzarella and another layer of sauce. I like to sprinkle a bit of Parmesan or Romano cheese on top of the sauce layer, but that's strictly optional. Continue this layering (eggplant, mozzarella, sauce) then cover with a final layer of mozzarella on top. Bake, covered, for about 45 minutes or until cheese is melted and sauce is bubbling. Uncover and bake another 10 or 15 minutes until cheese is lightly brown on top. Sprinkle some fresh, finely chopped basil on top as a garnish before serving.

Personal Notes:
Personal Notes:
If you have way too much eggplant to eat all at once, it freezes really well. For best results, allow the fried eggplant slices to cool, then wrap and freeze. When you are ready for more just remove the slices and layer as above (no need to thaw) and bake as directed. You'll never know they weren't just now prepared. Plus you won't have the preparation and frying mess to clean up!

 

 

 

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