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Eggplant Parmesan



From the kitchen of AnnMarie Barkwell



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The classic Italian dish. Coat sliced eggplant in flour, egg, then seasoned bread crumbs, fry, top with sauce and mozzarella.



Wash 1 eggplant.

Cut into 1/4" thick slices.

Put on a paper towel, single layer.

Sprinkle with salt.

Cover with another paper towel.

Let set on counter at least 1/2 hour.

Blot salt off.

Dip in flour.

Dip in beaten egg.

Dip in dry Italian Bread Crumbs.

Generously oil bottom of pan.

Single layer the eggplant.

Bake @ 350 for 15 min flip over, bake another 15 min.


Spread sauce over bottom of a baking dish.

Layer eggplant 2 deep.

Generously spoon sauce over top.

Sprinkle with mozzarella.

Bake uncovered @ 350 for 1/2 hour.



Place eggplant on paper towels. Sprinkle with salt. Place another paper towel on top.



Dip in flour.



Dip in egg.



Coat in bread crumbs.







familyrecipesandmore.com



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