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1055 - Eggplant Parmesan #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1055 - Eggplant Parmesan #

(by Dottie Ellis - friend)

1 medium eggplant
2 eggs (slightly beaten)
3/4 to 1 cup dry bread crumbs
1/4 tsp. salt
1 - 24oz. jar pasta sauce with mushrooms
1 TBSP oregano
1 or 2 cups shredded mozzarella cheese
canola oil for frying
Parmesan cheese for sprinkling

Add eggs to a bowl--beat slightly--set aside. Pour breadcrumbs and the salt
into a bowl--stir and set aside. Wash, peel and cut eggplant horizontally into
1/2" thick slices. Dip each eggplant piece into the egg mixture, then into the
breadcrumb mixture to coat--place coated pieces into skillet coated with 1/4"
to 1/2" canola oil over medium heat. Brown both sides of each piece and
drain on paper towels. In a bowl add pasta sauce and oregano--stir. In a
greased casserole dish layer eggplant, pasta sauce, mozzarella cheese and
Parmesan cheese--keep layering until all are used up--try to end up with
pasta sauce on top. Bake at 350 degrees for 30-40 minutes or until hot and
bubbling.


 

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