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Eggplant Parmigiana
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Submitted by:
Jimmy |
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I made this dish in culinary school before i knew i liked eggplant. I fell in love with it after that! |
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INGREDIENTS:
- 1 large , Eggplant
- 1/4 teaspoon(s) , Salt
- 1/4 cup(s) , Flour
- 1/8 teaspoon(s) , Pepper
- 1/4 cup(s) , Oil
- 4 ounces , Mozzarella Cheese Sliced
- 1/4 cup(s) , Parmesan Cheese Grated
- 8 ounces , Tomato Sauce
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| Instructions: |
Peel eggplant, cut into 1/2 inch slices, sprinkle with salt. Spread out on paper towels and let stand 20 minutes. Dip each slice into mixture of salt, pepper and flour.
Saute in oil over medium-high heat until browned on each side. Drain on paper towels. Pour 1/4 inch tomato sauce in bottom of greased casserole. Top with 1/3 of eggplant, 1/3 of sauce and 1/3 of cheeses. Continue layers, ending with cheeses. Cover and bake 20 minutes at 400 degrees. Remove cover, bake 10 minutes longer. |
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