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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from Welcome To Caroline's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Caroline Brown

Category:
Category:

Ingredients:  
Ingredients:  
cup Italian breadcrumbs
cup grated Parmesan cheese
teaspoon salt
teaspoon pepper
1 teaspoon paprika
1 eggplant, 3/4 pound
cup mayonnaise
pound mozzarella cheese
1 can tomato sauce, 16 ounce
2 teaspoons crushed oregano
teaspoon garlic powder

Directions:
Directions:
1. Preheat oven to 400 F.
2. Combine breadcrumbs, parmesan cheese, salt, pepper and paprika.
3. Peel eggplant and cut into 1/4 slices. Spread both sides of eggplant slices with mayonnaise; dredge in breadcrumb mixture.
4. Place on a lightly greased baking sheet. Bake at 400 F, uncovered for 10 to 12 minutes or until browned.
5.SAUCE:: Mix tomato sauce, oregano and garlic powder together.
6.ASSEMBLE:: In an 8 x 8 glass baking dish, layer
sauce
browned eggplant
mozzarella cheese
REPEAT
7. Cover and bake at 375 F for about 20 minutes. Remove cover, sprinkle with Parmesan cheese.

Number Of Servings:
Number Of Servings:
6

 

 

 

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