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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from OUR FAMILY RECIPE COLLECTION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Torongeau

Category:
Category:

Ingredients:  
Ingredients:  
2 medium eggplants (about 2 pounds total)
Salt and pepper to taste
1 cup dry, fine breadcrumbs
1 1/2 cups finely grated Parmesan or Romano cheese (about 8 ounces), divided
1/2 cup all-purpose flour
3 large eggs
2 T milk
1/2 cup olive oil
3 cups tomato//spaghetti sauce, divided
3 cups shredded mozzarella cheese (about 12 ounces), divided

Directions:
Directions:
Slice eggplant: Trim the stems from the eggplants and slice into 1/4-inch-thick rounds. This should yield 13 - 16 slices. Flour both sides and set on cookie sheet. Add salt and pepper; Bake in oven at 400 for 15 minutes

Combine the breadcrumbs and 1 cup of the Parmesan cheese in a small bowl. Whisk the eggs and milk in another small bowl. Arrange the bowls assembly line style in this order: egg, breadcrumb mixture.

Turn oven down to 350

Bread the eggplant: . Dip each eggplant slice completely in egg mixture and then breadcrumb mixture.

Fry the eggplant: Heat the oil in a large straight-sided skillet over medium-high heat until simmering. Fry the slices 4 or 5 at a time (to avoid crowding the pan) until golden-brown, 3 to 5 minutes per side. Place each batch of cooked eggplant on a plate lined with paper towel.

Layer the casserole: Pour 1/2 cup of the sauce into an 9x13 inch baking dish and spread into an even layer. Place 1/2 of the eggplant slices in an even layer on top of the spaghetti sauce. Put sauce over eggplant to cover. Sprinkle with 1 cup of the mozzarella. Repeat with eggplant, sauce and mozzarella cheese. Top with remaining Parmesan cheese

Bake: Bake until the eggplant is tender and the cheese is melted and bubbly, about 45 minutes.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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