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Eggplant Parmigiana

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr 40 min
Category: Dinner Entrees Sub Category: Vegetarian Entrees

what you need
  • 1 egg
  • 2 Tbsp. water
  • 2/3 cup dry Italian bread crumbs
  • 1/3 cup grated parmesan
  • 1/4 cup olive oil
  • 2 small unpeeled eggplants, cut into 1/4-inch slices
  • 16 oz. tomato sauce
  • 2 cups shredded mozzarella
make it
Preheat oven to 350°F. In a medium bow, mix egg and water. In another medium bowl mix bread crumbs and parmesan cheese.

Heat oil in skillet over medium heat. Dip eggplant into egg mixture then coat with bread crumb mixture. Once oil in skillet is rippling, place some of eggplant in one layer in skillet for about 5 min, turn once until both sides are light brown, drain on paper towels. Repeat with remaining eggplant, adding oil if necessary.

Place half eggplant in ungreased rectangular baking dish, slightly overlapping slices. Spoon half of sauce over eggplant. Sprinkle with half of mozzarella cheese. Repeat layers.

Bake uncovered about 15 min, until sauce is bubbly and cheese is light brown.
Notes
A delicious way to use up that eggplant from the garden!

The fried eggplant slices alone also make a great appetizer, with the tomato sauce for dipping.
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