Eggplant Parmesan (from Ann Carr Unckel) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 large and 1 medium eggplant, sliced ½" slices Italian bread crumbs 1 large brick Parmesan cheese 1 large jar "Ragu" chunky spaghetti sauce Italian seasoning 2 or 3 eggs Canned shortening (Crisco)
|
|
Directions: |
Directions:Lightly grease a 2 quart casserole and slice the cheese. Melt shortening in 2 frying pans.
Fill 1 bowl with Italian bread crumbs. Beat eggs in another bowl. Peel and slice the eggplant. Dip eggplant into beaten eggs and then into the bread crumbs. Fry until deep brown on both sides. (Keep shortening handy as eggplant uses a lot of shortening.) Layer in casserole as follows: fried eggplant, sprinkle of Italian seasoning and cover eggplant with slices of cheese and cover all with dabs of "chunky" sauce. Repeat in order until casserole is full. Leave 1" space at top of casserole. Bake in oven at 350º for 30 - 40 minutes or until cheese melts (or microwave cheese for 12 minutes.) |
|
Personal
Notes: |
Personal
Notes: Eggplant should be peeled last because the air discolors the eggplant. Peel and slice only enough eggplant to fit into frying pan. Do not drain juice from eggplant.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!