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Eggplant Parmagiana Recipe

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This recipe for Eggplant Parmagiana is from The Garant Family 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Tomato Sauce:
1/2 cup onion, chopped
1/4 cup celery, chopped
1 clove garlic, minced
2 tbsp. vegetable oil
14 oz can tomatoes, cut up
1/3 cup tomato paste
1/2 tsp. each of salt and dried oregano, crushed
1/4 tsp. pepper
1 tsp. parsley flakes
1 bay leaf

Eggplant:
1/4 cup all-purpose flour
1/2 tsp. salt
1 medium eggplant, peeled and cut crosswise in 1/2" thick slices
1 egg, beaten
1/4 cup vegetable oil
1/2 cup Parmesan cheese, grated
6 oz mozzarella cheese, shredded

Directions:
Directions:
Preheat oven to 400F.

Tomato Sauce:
Saute onion, celery and garlic in oil in large skillet until tender. Add tomatoes, tomato paste and spices. Simmer uncovered for about 15 minutes or until desired consistency. Remove bay leaf.
Eggplant:
Combine flour and salt. Dip eggplant in egg, then in seasoned flour. Saute eggplant slices in hot oil in large skillet for 3 minutes each side, adding more oil if necessary. Drain slices on paper towel. Place 1/2 of eggplant in single layer in 10 x 6 x 2" baking dish, cutting slices to fit. Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce and 1/2 mozzarella cheese. Repeat layers. Bake uncovered for 15 to 20 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 min.
Personal Notes:
Personal Notes:
If you don't have the time to make the tomato sauce it is just as delicious using Costco's White Linen Marinara Sauce.

 

 

 

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