Baked Eggplant Parmesan Recipe

Baked Eggplant Parmesan

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Baked Eggplant Parmesan Recipe

   Ingredients required
eggplant, sliced thin
one egg or more depending on the amount of veal to be fixed
spaghetti sauce
mozzarella cheese
grated romano cheese
salt
pepper
garlic powder
parsley flakes
breadcrumbs

Preheat oven 350 degrees

Instructions for Baked Eggplant Parmesan Recipe

   Peel and slice eggplant very thin. Beat eggs. Sprinkle with cheese, garlic, parsley, salt and pepper. Mix well. Dip eggplant slices into bread and crumbs, then into egg mixture and coat again with bread crumbs. Fry low in oil or shortening, brown on both sides. Cover bottom of casserole dish with spaghetti sauce and then alternate layers of eggplant, spaghetti sauce, grated cheese and mozzarella cheese. Amount of cheese, sauce and spices depend on the amount of eggplant to be fixed. Cover and bake at 350 degrees for about 30 minutes.

Eggplant and Zucchini Parmesan Recipe

   Ingredients required
one large onion, chopped
1/4 cup olive oil or mazola
two zucchinis, cut in 1/4 inch slices
2 medium cloves garlic, finely chopped
salt and pepper to taste
1/8 teaspoon basil
1/8 teaspoon oregano
two green peppers, large cut to medium sized slices
4 tomatoes, peeled and chopped
1 eggplant, pealed and cubed

Instructions for Eggplant and Zucchini Parmesan Recipe

   Saute onion and pepper in oil in large skillet. Add remaining ingredients. Cover and cook over medium heat for 45 minutes, stirring occasionally. If necessary a little water can be added. Serve hot or chill and served cold or as first course. Serves 8. If you don't have fresh tomatoes, you can use a 16 oz can of stewed tomatoes.

Enjoy quick and easy recipes from an old cookbook made about fifty years ago from a rural community plus a recipe from the White House, Mrs.Gerald Ford, the First Lady's Strawberry Blitz Torte recipe about 1975. Also a recipe from the Vice Presidents wife, Mrs. Nelson Rockefeller.

Baked Eggplant Parmesan Recipe