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Eggplant Parmesan
Cindy

 This may be my favorite food in the world.  Serve with a side of pasta and you will be in heaven.  In this recipe I dredge the eggplant in flour instead of breadcrumbs.  It is a bit lighter.  in summer I substitute zucchini for the eggplant and it really is delicious.

Ingredients:
  • 1 large eggplant peeled and sliced into 1/4 inch round slices
  • 2 eggs with 2TBS water 
  • flour for dredging eggplant (about 1 cup) seasoned with salt and pepper
  • olive oil for frying eggplant slices (about 1/2 cup)
  • tomato sauce
  • 1 lb fresh mozarella sliced thin for layering
  • grated romano or parmesan (about 5 TBS)
Directions:
  • See recipe for simple tomato sauce or use your favorite.....one large can or jar...set aside
  • Slice eggplant and dredge first in flour (dusting off any excess), then the egg, and then back in the flour (dusting of any excess)
  • Coat bottom of frying pan with olive oil and when hot add the eggplant slices being sure not to crowd, cook through and put on paper towels to drain 
  • Put some sauce to coat bottom of lasagna dish...add layers, eggplant, sauce, and mozarella, being sure to sprinkle grated cheese between layers..top should see some mozarella and sprinkle with grated cheese
  • Cover with tin foil.....Bake at 350 for about 45 minutes til bubbling.....remove tin foil about 10 minutes before done.
  • Can garnish with fresh basil and is wonderful served with pasta

 

 

 

 

 

Eggplant Parmesan
Total Time:3 hour(s) 0 minutes
Prep Time:60 min.
Cook Time:120 min.
Level:Moderate
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