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Enjoy recipes from an old cookbook made years ago from a rural community plus a recipe from the White House during that time.
Baked Eggplant Parmesan Recipe
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.
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.
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Baked Eggplant Parmesan
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Eggplant and Zucchini Parmesan
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