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Eggplant Parmesan with Mom’s Fresh Marinara Sauce Recipe

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This recipe for Eggplant Parmesan with Mom’s Fresh Marinara Sauce is from Berta's Cookbook, 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!


Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant (about 1½ lbs), cut into ½” slices
⅓ cup olive or salad oil
3 cups Mom’s Fresh Marinara Sauce*
2 c. shredded mozzarella cheese
½ c. grated parmesan cheese
Fresh chopped basil or chopped parsley

Directions:
Directions:
Brush both sides of the eggplant slices with the oil. Place in a single layer in a shallow baking dish. Bake uncovered in a 450º oven until browned and very soft, 30-40 minutes.
Place about half the eggplant slices in a shallow 1½ qt. casserole. Top with 1½ c. fresh marinara sauce, then 1 c. shredded mozzarella cheese, then ¼ c. parmesan cheese. Repeat the layers using the remaining ingredients. Bake, uncovered, in a 350º oven until bubbly hot, about 25 minutes.
Top with fresh chopped basil or parsley before serving.
* Recipe included in this cookbook

 

 

 

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