I had Eggplant Parmigiana for the first time years ago at my favorite Ft. Wayne restaurant:
Casa Ristoranti Italiano
My mom got me the Better Homes and Gardens cookbook as a wedding present and it is my go-to reference for just about all of our meals. When we first got married, I started making this wonderful dish and it has become a family favorite! Even Luke likes it! Love that!
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Wash and peel your eggplant.
Next cut crosswise into 1/2 inch pieces.
Mix 1 beaten egg and 1 tablespoon of water in a bowl.
Collect 1/4 cup of flour in a bowl.
Mix 1 beaten egg and 1 tablespoon of water in a bowl.
Collect 1/4 cup of flour in a bowl.
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In a large skillet cook eggplant, half at a time, in 2 tablespoons of hot oil 4-6 minutes, turning once.
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Drain eggplant on papertowel.
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Layer pieces in a 2 - qt. rectangular baking dish (cutting pieces to fit) and sprinkle with 1/3 cup of grated Parmesan cheese.
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Ingredients:
1 small eggplant (12 ounces)
1 beaten egg
1/4 cup all-purpose flour
2 tablespoons cooking oil
1/3 cup grated Parmesan cheese
1 cup meatless spaghetti sauce
3/4 cup mozzarella cheese
Prep: 25 min. Bake: 10 min. Oven: 400 degrees Makes: 4 servings