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Walt & Millie's Eggplant Parmesan Recipe

   
 

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     Walt & Millie's Eggplant Parmesan

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 large or 2 small eggplant
Cracker meal (for breading)
2 eggs, beaten (for breading)
Peanut or vegetable oil (for frying)
Salt
Spaghetti sauce - at least 1 quart
1 pound mozzarella cheese, shredded
12 Ounces grated Parmesan cheese
 

Instructions
Peel eggplant and slice into 1/4 to 1/2 inch slices. Place the cracker meal in a large shallow bowl. In another shallow bowl, whisk the eggs and 2 tablespoons of water together. Dip each eggplant slice in the egg, and then dredge it in the cracker meal. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
Heat 1/2 inch of oil in a large saute pan over medium heat until the oil reaches a temperature of approximately 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. If some breading is left on bottom of pan and starts to burn, try to carefully remove with slotted spoon or sieve. Using tongs, transfer to a paper towel- lined baking sheet. Lightly sprinkle with salt while hot. Repeat with the remaining eggplant.
Preheat oven to 325. Cover the bottom of an 11 X 13 baking dish with some of the spaghetti sauce and arrange eggplant slices in one layer over the sauce. Cover the eggplant with some of the sauce and then shredded mozzarella and some grated Parmesan cheesw. Repeat to make 3 layers ending with the sauce. Top with more mozzarella and Parmesan cheese and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.
Serving Suggestions
Serve with green salad or as a sandwich on Italian style bread.


Originally Submitted
7/30/2012





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