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Old 04-18-2003, 04:15 AM
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Eggplant parmigiana

Originally posted by Jeannie in Lenten Recipe

Eggplant parmigiana

1 or 2 eggplants...
eggs or eggbeaters
flour with salt and pepper to taste
Marinara sauce
Oil for frying
whole milk mozzarella, sliced or grated


Peel eggplant and slice very very very very thin.

(Contrary to popular belief you don't have to salt and soak. I've been doing it this way for 45 years.. no complaints...}

Dip each slice of eggplant first in seasoned FLOUR then in beaten egg or eggbeaters.

Fry until golden on each side... and drain on paper towels..

To assemble:

In a casserole, layer, sauce, eggplant, mozzarella, sauce.
continue in this manner until you end with a layer of mozzarella.
Add sauce, cover with foil and bake in a 350 degree oven until thoroughly heated through, about 45 minutes or so.

You can make ahead of time and heat what you want.
You can prepare ahead of time and bake when you are ready to bake it.
Sprinkle with parmesan cheese and serve.

It's good hot, cold or warm. As a main dish, or a sandwich on Italian
bread.

Marinara sauce:

2- 28 oz cans of Contadina crushed tomatoes in puree
or RedPack tomatoes in puree. Put them through a blender.

4 cloves of garlic, peeled and left whole
4 leaves of fresh basil
1/3 cup fresh chopped parsley
hot pepper flakes to taste if desired.
olive oil or canola oil or corn oil or whatever oil you want to use


Saute garlic in oil until it just starts to redden. Remove the garlic. Add the tomatoes and the basil, some salt and pepper.
Add the fresh chopped parsley. Add the pepper flakes if you like.

Cook over low heat until sauce is done.. usually about an hour or hour and a half. Stir frequently. This freezes well.
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Old 04-18-2003, 10:43 AM
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Location: florida
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Eggplant

Shawn~~~ Thanks for the recipe never did it this way before. Surprised to see you put it in flour first then egg. I usually use bread crumbs. Have two large eggplants will give it a try for dinner.
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Old 04-18-2003, 02:57 PM
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Shawn~~~ Made the eggplant for dinner was very good. Will keep your recipe as one of my favorites. Used self-rising flour & egg mixed with milk to stretch it. Left the skin on and cut the circles in half to fit more in the pan. Was surprised how little oil it took to fry. I love to eat them plain too as a side entree. Thanks again.
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Old 11-20-2005, 07:12 PM
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as posted by cat lover in the August 2005 WFD? thread

EGGPLANT PARMESAN


1 lg. eggplant
1 c. packaged bread crumbs
1/2 c. grated Parmesan cheese
1/2 lb. sliced Mozzarella cheese
3 eggs, beaten
3/4 c. olive or salad oil
2 tsp. dried oregano
3 (8 oz.) cans tomato sauce



Heat oven to 350 degrees. Pare eggplant if desired, cut into 1/4 inch thick slices. Dip each slice into first egg, then bread crumbs. Saute in hot oil until golden brown on both sides. Place layer of eggplant in 2 quart casserole; sprinkle with some of Parmesan, oregano and Mozzarella, then cover well with some of the tomato sauce. Repeat until all eggplant is used topping last layer of sauce with several slices of Mozzarella. Bake uncovered 1/2 hour or until sauce is bubbly and cheese is melted. Makes 4 to 6 servings.

Notes from cat lover: This recipe is from cooks.com; a really good one; hope you enjoy!
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