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Eggplant Parmigiana
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Recipe Information
Karl Garst Jacksonville FL.

Serves/Makes:6 servings

  • 1 medium eggplant, peeled
  • 4 cups (950 ml) mozzarella cheese
  • 1/3 cup (80 ml) parmesan cheese
  • 1 onion
  • 1 egg
  • 1/2 cup (125 ml) milk
  • 29 oz (812 grm). tomato sauce
  • salt
  • pepper
  • parsley
  • oregano
  • 1 cup (225 ml) all purpose flour
  • peanut oil
  • Cut eggplant into 1/2 inch slices.
  • Combine egg and milk.
  • Dip eggplant slices into egg mixture and then dust with the flour.
  • Heat peanut oil in a large skillet.
  • Fry eggplant slices until golden on both sides.
  • Mix salt, pepper, parsley, oregano to taste in tomato sauce.
  • In a 1-1/2 quarts (1425 ml) casserole dish alternate layers of eggplant, tomato sauce, onion, and mozzarella cheese.
  • Sprinkle top with parmesan cheese and bake at 325 degrees (175 C.) for 40 to 45 minutes.

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