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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Linda Love
Added: Monday, July 17, 2006
Category:
Category:
Ingredients:  
Ingredients:  
2 egg whites
1/4 c. white wine
bread crumbs
garlic salt
2 tbsp. olive oil
2 cans tomato paste
4-6 cans water
basil
parsley
oregano
salt
pepper
jack cheese
Directions:
Directions:
Beat egg whites and wine together.
Mix together bread crumbs and garlic salt.
Dump thinly sliced eggplant with fork perforation's in egg then bread crumbs.
Brown in salad oil. Remove as done.
Mix together olive oil, tomato paste, water, basil, parsley, oregano, salt & pepper.
Simmer 15 minutes.
In greased casserole, layer eggplant, jack cheese, Parmesan, sauce, etc.
Top with cheeses. Bake about 350 degree about 30-40 minutes or until bubbly.
Personal Notes:
Personal Notes:
I received this recipe from Beth Jahn. She was a neighbor when John and I lived in Greenville, PA. She was a great cook and I burned everything. She taught me to cook with herbs and showed me how to plant a garden with sheep poop! What a garden we had!!!

 

 

 

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