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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from The Mackedon Family Cookbook Project, 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:  
For Sauce:
3 tbsp. good olive oil
1 onion, chopped
3 cloves garlic, chopped
2 28 oz cans plum tomatoes and their juices
1 28 oz can crushed tomatoes
3 tbs freshly chopped basil
2 tbsp.. oregano
Salt, pepper to taste
sugar, to taste
For Eggplant:
2 to 3 medium eggplant, slices into 1/2 inch thick rounds, salted.
2 cups bread crumbs mixed with 2 cups flour
6 eggs, beaten with 2 tbs. water
1/2 cup good olive oil
1 1/2 pounds fresh mozzarella, sliced in 1/4 inch slices
1 1/4 cup Parmesan cheese
Directions:
Directions:
For sauce: Saute onion and garlic in olive oil taking care not to burn the garlic. Add the cans of tomatoes and juices and the crushed tomatoes. and basil. Season with oregano, salt, pepper and sugar. Simmer at least 1/2 hour.
Meanwhile let the salted eggplant slices stand for at least 1/2 hour. Rinse and drain.
For Eggplant:
Dry slices and dredge each in flour mixture, then egg mixture. Fry each slice until nicely browned.

Layer a baking dish with sauce, eggplant, cheese, sauce, eggplant cheese, ending with sauce and more cheese. Bake at 350 degrees for about 45 minutes, until bubbling and hot. Let rest before cutting and serving.

 

 

 

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