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Old 08-21-2010, 02:36 PM
happymomof4's Avatar
6 yr member
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Join Date: Dec 2005
Location: Pennsylvania
Posts: 5,935
Eggplant Parmesan

2 medium eggplant, peeled and cut into 1/2-inch slices
2 teaspoons salt
2 large onions, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 bay leaves
1 teaspoon dried oregano
11 teaspoon dried thyme
3 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 tablespoon honey
1-1/2 teaspoons lemon-pepper seasoning
4 garlic cloves, minced
2 eggs, lightly beaten
1/2 teaspoon pepper
1-1/2 cups dry bread crumbs
1/4 cup butter, divided
8 cups (32 ounces) shredded mozzarella cheese
1 cup grated Parmesan cheese

Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender.
Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves.
Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes.
In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.
In each of two greased 11-in. x 7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 for 35 minutes or until bubbly.Makes10-12 servings.
Have a wonderful day.

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  #2 (permalink)  
Old 08-22-2010, 08:25 AM
HAPPY6's Avatar
Nine Year Member
Join Date: Aug 2006
Location: Hidden under a seashell
Posts: 68,209
I make my eggplant just about the exact same way as you do....I don't use as much thyme and I use no lemon-pepper.....I will try more thyme and the lemon pepper next time... Yummy....
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  #3 (permalink)  
Old 04-26-2013, 10:22 AM
seleach's Avatar
Join Date: Jun 2005
Location: Somewhere over the rainbow
Posts: 14,165
Thumbs up This recipe has won a Blue Ribbon

Haleys grandmom gave this recipe a Blue Ribbon.

Congrats Charlotte!!

Thank you Joyce for being a recipe tester and testing this recipe.

Though I got my signals crossed and this recipe wasn't posted in the What's for Dinner thread I accepted it for the blue ribbon. The reason being that I thought it was the other Eggplant Parmesan posted in Oct. 2012 WFD by Charlotte.
The error was entirely mine.

When the people fear their government, there is tyranny; when the government fears the people, there is liberty.
Thomas Jefferson
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Old 04-26-2013, 10:34 AM
Haleys grandmom's Avatar
Nine Year Member
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Join Date: Jul 2005
Location: I live in the foothills of Maine and near a major river. The area is quiet but we can be in a large city that has everything that you would want to visit. WE're two hours from Old Orchard Beach and it is so beautiful
Posts: 1,979
This is the best sauce recipe I have ever had. I've thrown out all my others and from now on I use this one. Charlotte thank you so much for this terrific recipe. I was wondering what to make for our Church dinner this Sunday now I know what I'm going to do.
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Old 04-26-2013, 11:01 AM
happymomof4's Avatar
6 yr member
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Join Date: Dec 2005
Location: Pennsylvania
Posts: 5,935
Glad you liked it. My dh loved this recipe. He would never eat eggplant before I made this.
Have a wonderful day.

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