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Eggplant Parmesan
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Submitted by:
Adam |
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The Eggplant Parmesan in this recipe has a great Italian flavor. |
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INGREDIENTS:
- 2 whole , large eggplant
- 2 whole , egg wash (eggs beaten with a little milk)
- 2 cup(s) , Italian seasoned bread crumbs
- 6 cup(s) , pasta sauce
- 1 pound(s) , mozzarella cheese grated
- 1/2 cup(s) , parmesan cheese grated
- 1/2 cup(s) , crumbled feta cheese
- 1 to taste , dry basil and oregano
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| Instructions: |
1. Preheat oven to 350 degrees.
2. Slice eggplant into 1/4 - 3/8 slices. Dip in eggwash, then breading and place on baking sheet. Bake until golden brown, turning once (about 5 minutes per side). Combine mozzarella and parmesan (this helps to loosen the sticky mozza).
3. In a 9x13 greased pan, spread a thin layer of sauce. Place a layer of baked eggplant, cover with 1/3 of the mozza/parmesan blend and a thin coat of sauce. Repeat with remaining ingredients, ending with the cheese blend, feta cheese and herbs to taste.
4. Bake at 350 for 35 minutes or until golden brown.
5. Let rest for 5 minutes and serve |
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