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EGGPLANT PARMESAN

by Sherry Weinstein - 2004 Conference Cookbook

Ingredients:

1 large

Eggplant

1 large

Egg or 2 egg whites

1 cup

Parmesan Cheese

jar

Spaghetti Sauce

1 cup

Shredded Mozzarella Cheese
I use finely shredded

tsp.

Dried Basil

 

Additional Parmesan Cheese for topping

Directions:

1.       Cut eggplant lengthwise into thick slices.

2.       In pie plate, with fork beat egg with 1-2 tablespoons water until blended.

3.       In another bowl, mix parmesan cheese and basil. Dip eggplant slices in egg mixture, then coat with parmesan mixture.

4.       Arrange enough coated eggplant to fit in 1 layer on large cookie sheet.

5.       Broil 10-12 minutes or until lightly browned on both sides, turning once.

6.       Remove eggplant to plate. Repeat with remaining eggplant.

7.       Change oven to 400 degrees.

8.       In 9 x 13 baking dish, spoon some of the sauce and top with half of broiled eggplant, slightly overlapping.

9.       Layer half of remaining sauce and half of the parmesan cheese. Repeat layering and sprinkle top with grated parmesan cheese.

10.    Makes about 4 main servings.

11.    Recipe can easily be doubled using 2 medium sized eggplants.

Note:  This is a light version, since the eggplant is broiled instead of fried. The dish, which always wins raves, substitutes parmesan cheese for the bread crumbs.

 

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