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Eggplant or Zucchini Parmesian Recipe

   
 

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     Eggplant or Zucchini Parmesian

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 large Eggplant - peeled and sliced into rounds
1 lb Mozeralla - sliced
1 C Parmesian - grated
2 C Italian Bread Crumbs
3 Eggs - whisked very well
1 Tbl Cornstarch
4 Tbls Olive Oil
1 Tbls Lemon Juice
Salt - enough to sprinkle over each round front and back.
 
Spaghetti Sauce- Ingredients ( 1 C red wine optional)
-- 2 Large Cans Tomato Puree
-- 1 Large Can Tomato Paste
-- 1 Tbls Sugar, Salt and Pepper to taste
-- 1 Bay Leaf
-- 4 Tbls Oregano
-- 1 Tbls Parsley
-- 1 Onion - finely minced
-- 3 Tbls Garlic - minced

Instructions
Prepare a good Tomato Sauce first Add Puree, Paste, Sugar, Bay, Oregano, Parsley, Onion, Garlic, Salt and Pepper in a large pot and bring to a rolling boil. Turn down the heat and simmer for 2 hours. This sauce can be prepared and frozen in advance.
Prepare Eggplant and slice into 1/2 inch rounds. In a bowl, mix Lemon Juice with water. Dip eggplant rounds in lemon juice-water mixture. Place on paper towel to dry a little, salting both sides lightly.
In a separate bowl mix cornstarch with breadcrumbs and 1/4 tsp salt and 1 tsp pepper. In a separate bowl, whisk eggs Dip rounds in egg. Dip rounds in bread crumbs and coat heavily. Fry in oil until golden and crispy.
In a large oven pan, approx 13 x 9, cover bottom with Tomato Sauce. Add Fried rounds so that they fit close together. Cover with sauce. Sprinkle with Parmesian. Cover each round with Mozerralla. Bake at 350 for 45 minutes until a toothpick sinks in easily to eggplant and mozzeralla is bubbling.


Originally Submitted
5/19/2010





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