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Eggplant Parmesan Recipe

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

Contributor:  
Contributor:  
Shari Duncan

Category:
Category:

Ingredients:  
Ingredients:  
Eggplant – I used one, about 7” long, 4” diameter (don’t know weight)
Flour – I used less than a cup, for dredging
Seasonings – for flour – salt, pepper, oregano, parsley, whatever you like
2 eggs – beaten, with a little milk added
Bread crumbs – I used ½ c. plain and ½ c. panko, then seasoned and added some parmesan cheese
Seasonings – for bread crumbs – seasoned salt, garlic powder, oregano, parsley, whatever you like
Jar spaghetti sauce – 1 regular size jar
8 oz. mozzarella, grated
4 oz. parmesan, grated

Directions:
Directions:
NOTE: Flour and bread crumb measurements are estimates – I just poured what I thought looked right.
Prepare eggplant – peel and slice into ½” rounds. Place on a paper towel and sprinkle both sides with salt to draw out the moisture and bitterness. Lay another paper towel on top and let set for about an hour. Rinse off and pat dry.
Preheat oven to 375.
Brush a baking sheet (or 2, depending on how many slices you have) with oil (olive or vegetable). Dip each slice in flour mixture, then egg wash, then crumbs. Place on baking sheet and bake for 25 minutes, then turn and bake for another 20 minutes. You’re browning the coating, without adding any oil. Much less mess and no oiliness – Martha Stewart’s idea!
Turn oven up to 400. Put a little sauce in the bottom of a greased baking dish (I used an 9” x 9” square pan) and add a single layer of eggplant. I cut some pieces to fit so it pretty much fills the pan, not too tightly. Top with ½ of remaining sauce, ½ of the mozzarella, and ½ of the parmesan. Add the rest of the eggplant, and gently press down to get a nice, even layer. Top with remaining sauce and cheeses. Bake at 400 for 20-25 minutes until it’s bubbly and the cheese is browned. VERY IMPORTANT – LET IT SIT FOR AT LEAST 30 MINUTES BEFORE CUTTING INTO IT! It tastes good at room temperature.

Personal Notes:
Personal Notes:
I loved this recipe. Greg - not so much (texture of eggplant thing.) I make it for myself, since it reheats well.

 

 

 

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