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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

EGGPLANT PARMESEAN Recipe

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This recipe for EGGPLANT PARMESEAN is from *, 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:  
1½-2 Eggplant (sliced in ¼" slices)
1-64 oz jar Ragu Spaghetti sauce
Mushrooms
Oregano
Garlic
Green pepper
Onion
Oil
1 lb Mozzarella cheese
Parmesan cheese (small can)
1 Egg (beaten with small amount of milk)
Bread crumbs
Directions:
Directions:
Dip eggplant slices in egg, then bread crumbs. Fry until light brown. Add mushrooms, oregano, garlic, green pepper and onion to Ragu. In 9x13 baking dish, layer eggplant, mozzarella cheese, sauce and sprinkle with Parmesan cheese. You should end up with 2-3 layers depending on the size of baking dish. Bake at 350º for 45 minutes or until bubbly.
This is DELICIOUS!
Personal Notes:
Personal Notes:
*No bread crumbs? Finely crush corn flakes, wheat flakes or any other unsweetened cereal, or crush potato chips.

 

 

 

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