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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Torongeau


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

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:




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