Eggplant Parmigiana

 

Submitted by Vicki
Added:(10/6/2008)

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Entree
Prep Time:10 mins
Cook Time:40 mins
Servings:4
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Description: A simple Italian recipe for eggplant parmesan... I've never been a huge fan of eggplant, but I must say, this worked for me.
 
 
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1 large Eggplant, sliced length-wise, no thicker than 1/4

1 cup Mozzarella Cheese, shredded

16 oz Pasta Sauce

Eggs, beaten

2 cups Bread Crumbs

 Parmesan cheese, grated

 Olive Oil

Dip the sliced eggplant into the beaten eggs to coat. Transfer the egg-covered eggplant to a dish with the bread crumbs. Cover the eggplant completely and set aside. In this manner, bread all of the eggplant slices.

Heat the olive oil in a large pan and fry the breaded eggplant until browned on both sides. Set aside to drain once done.

Spread a thin layer of sauce in a baking dish. Layer with the eggplant, parmesan cheese, mozzarella, and then more sauce. Continue to use up all of the eggplant.

Bake in a pre-heated 350 degree oven for 30 minutes.
 
 
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Monday, August 11, 2008
Review by Kristin

This is a good recipe. I changed it up a little to make it more of an eggplant rollatini recipe. After adding the eggplant to the pan, I added Ricotta Cheese and then the Parmesan and Mozzarella cheeses. I used about a cup of Ricotta cheese. It was yummy!
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Monday, August 04, 2008
Review by Erwin

I'm not a huge fan of eggplant either but I had some eggplant parmigiana at an Italian restaurant and thought it was pretty good. I tried this recipe and it was pretty close to the one I had at the restaurant. If I have to have eggplant, I guess I'll have it this way.
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