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

Caroline Brown


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

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
browned eggplant
mozzarella cheese
7. Cover and bake at 375 F for about 20 minutes. Remove cover, sprinkle with Parmesan cheese.

Number Of Servings:
Number Of Servings:




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