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Eggplant Parmesan (from Ann Carr Unckel) Recipe

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This recipe for Eggplant Parmesan (from Ann Carr Unckel), by , is from The Dovgala Clan 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:  
Katy Dovgala

Category:
Category:

Ingredients:  
Ingredients:  
1 large and 1 medium eggplant
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 ( inch thick.) Dip eggplant into beaten eggs and then 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, 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 350 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.

 

 

 

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