eggplant parmesan

By Karen E. Russell
August 14, 2014
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eggplant parmesan

Author Notes: dee lishKaren E. Russell

Serves: 6 persons

  • 2 eggplants1/
  • 1/2 # cheese, any kind you like
  • 3 eggs, beaten
  • 1/4 c. flour
  • 1/2 c panko crumbs
  1. slice eggplant, salt, and drain on paper towels. Saute in olive oil until golden brown, about 20 minutes.
  2. saute in olive oil until golden brown, about 20 minutes
  3. assemble in 9 x 13 casserole sprayed with olive oil, layer eggplant, cheese, and tomato sauce if you so desire, and cover with panko crumbs, and more cheese. Bake in 350 degree oven for about 45 minutes, until egg custard is set, and cheese is golden brown.

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