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Eggplant Parmesian
Page 1 of 1
Eggplant Parmesian
Another variety - was a recipe elsewhere but I made a number of changes
Ingredients
Directions
Wife isn't a big eggplant fun but it was tasty.
We sampled a few pieces after baking 10 minutes on each side and they were tasty enough alone with marinara sauce for dipping.
Ingredients
- 5 medium eggplant, peeled and sliced 1/4 in
- 3 eggs, beaten
- 4 cups Italian seasoned bread
crumbs - 6 cups marinara sauce
- 1 (16 ounce) package
mozzarella cheese - 1 cup grated Parmesan
cheese, divided - Fresh basil basil
- Paprika
- Garlic powder
- Pepper
- Black olives diced
Directions
- Preheat oven to 350 degrees F (175 degrees
C). - Dip eggplant slices in egg, then in bread
crumbs. Place in a single layer on a baking sheet. Bake in preheated oven
for 10 minutes on each side. - In a 9x13 inch baking dish spread spaghetti
sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle remaining toppings but using only half the cheese. Create another layer of sauce, then eggplant and then cheese. - Bake in preheated oven for 35 minutes, or
until golden brown.
Wife isn't a big eggplant fun but it was tasty.
We sampled a few pieces after baking 10 minutes on each side and they were tasty enough alone with marinara sauce for dipping.
jkahn2eb- Posts : 257
Join date : 2011-01-13
Location : Gilbert, AZ, Zone 9B
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