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Eggplant Parmigiana

Submitted by: Tina Meyer of Somerset, PA | Date Added: 7 Dec 2009
Listed in: Main Dish

Eggplant Parmigiana  Ingredients


1 medium eggplant, peeled and sliced, and cut into 1/4 inch slices

3 eggs

Salt and pepper

Flour

1 cup crisco oil



Sauce:



2-6 oz cans tomato paste

2-8 oz cans tomato sauce

1 tbsp onion powder

1 tsp garlic powder

1 tbsp oregano

1 tsp sugar


Eggplant Parmigiana  Cooking Instructions


Combine red sauce ingredients and simmer while preparing eggplant.

Add three cans of water to sauce (use tomato paste cans).

Add water to eggs and beat.

Dip eggplant in flour and into egg.

Put into skillet with heated oil.

Brown on both sides, drain.

On the bottom of 3 qt. casserole dish, put 1/2 cup red sauce.

Layer eggplant, putting sauce and parmesan cheese on top.

Cook covered in 350 degree oven for 40 minutes.

This also makes a good sandwich.  


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