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Eggplant Parmagiano Recipe

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This recipe for Eggplant Parmagiano is from Italian Vegetarian and Vegan , 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:  
1 to 2 large eggplants, peeled, sliced and salted lightly
olive oil for frying.
2 c. tomato sauce
8 oz. mozzarella diced
1/4 c. grated Parmesan cheese
fresh basil
Vegan Option: substitute sliced, sautéed mushrooms and/or zucchini for the mozzarella; eliminate parmesan.

Directions:
Directions:
Layer the eggplant over paper towels and weight down for about one hour. Dry the eggplant and fry in olive oil. Drain on paper towels. In a Pyrex 9" pie dish, layer tomato sauce, eggplant, mozzarella, basil, and Parmesan cheese; repeat layers ending with eggplant, tomato sauce and cheese on top. Bake at 325º for about 45 minutes to 1 hour. Slice like pie.
Variation: Before frying the eggplant dip in flour and then beaten egg. Continue the recipe as above.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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