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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from "The Good Book According to Marz" (Marilynn) - 20th Anniversary Edition, 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:  
1 large eggplant
2 eggs
3 C Italian bread crumbs
1 quart spaghetti sauce
vegetable spray
oil for frying
Parmesan cheese, grated
mozzarella cheese, shredded
Directions:
Directions:
Wash eggplant, slice medium thick (not too thick, and not too thin).
Dip slices into beaten eggs, then place into bread crumbs until well coated.

Healthy Version:
Place slices onto cookie sheet covered with aluminum foil and coated with vegetable spray.
Once on cookie sheet, may spray each piece with spray margarine.
Bake at 350º until both sides are golden brown.

Less Healthy Version:
Place frying oil in skillet.
Fry each slice of eggplant until each side is golden brown, and drain on paper towel.

Spread a layer of spaghetti sauce on bottom of baking dish.
Place a layer of eggplant, cover with sauce and sprinkle with parmesan cheese.
Continue this by alternating until done.
Top layer should finish with eggplant covered with sauce, sprinkled with Parmesan cheese.
May also add shredded mozzarella cheese.
Bake at 350º until bubbly, about 30 - 35 minutes.
Number Of Servings:
Number Of Servings:
8

 

 

 

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