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Breaded Eggplant with Sauce



From the kitchen of Diomira Putano



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If you add mozzarella to this you have Eggplant Parmesan, but this is how I like it.



Sauce:

3 Tbsp oil

garlic

Gently heat garlic in oil. Don't brown.

piece of green pepper

salt & pepper

Stir a few times.

Add:

14 1/2 oz can passed tomatoes

Cook slowly about 40 minutes.

Line a Pyrex dish with sauce.


Eggplant:

Slice:

1 lb eggplant, leave skin on

Dip in:

2 eggs, beaten

Then dip in:

15 Tbsp bread crumbs

6 Tbsp grated cheese

Oil a large Pyrex pan.

Lay eggplant in oiled Pyrex.

Drizzle oil over eggplant, not too much.


Bake uncovered @ 375 for 15 minutes.

Turn over, bake 10 minutes more.

Bake until golden color.


Lay eggplant in a Pyrex dish coated with sauce.

Keep making layers with sauce between each layer.


Bake @ 350 for 20 minutes, until sauce dries up a little.







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This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
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stephanie@familyrecipesandmore.com