Eggplant Recipes

Eggplant Parmesan

 Eggplant with Linguine Dish


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Eggplant Parmesan

1 large eggplant, 1 1/4 lbs

3 Eggs, beat em up

1 1/2 cup dry bread Crumbs

2 ts Dried Oregano Leaves

2 ts Salt

1/2 lb Sliced Mozzarella

4--8 0z cans tomato sauce

1/2 c Grated Parmesan Cheese

1 Cup extra virgin olive oil

1 teaspoon oregano, dried

1/2 teaspoon dried marjoram

1/2 teaspoon thyme

salt and pepper to taste

The trick to most Eggplant recipes is to drain the eggplant slices of excess moisture first, before cooking, Eggplant Parmesan is no different. Salting the eggplant is a popular method {See Recipe }

Preheat oven to 350 degrees F. Lightly grease a 9 x 9 x 1 3/4-inch baking dish. . Cut eggplant crosswise into 1/4-inch thick slices. Dip into beaten eggs, then into bread crumbs, coating completely.

Meanwhile, slowly heat oil in large skillet. Saut´┐Ż eggplant until golden-brown - about 2 minutes on each side Then Drain.

In prepared baking dish;layer, in order, half the eggplant, 1 ts oregano, 1 ts salt, half the Mozzarella-cheese slices, half the tomato sauce, and 1/4 cup Parmesan cheese;repeat. layering process.

Bake uncovered, 25 to 30 minutes, or until cheese is melted and eggplant is tender

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Links to Vegan Eggplant Recipes          Links to Vegan Mushroom Recipes

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