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LOCATION: Recipes >> Eggplant Casserole Recipes >> Eggplant Parmesan 09

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Eggplant Parmigiana
Yields 3 Servings

1 large eggplant
1 egg
1/2 lb mozzarella cheese
3 tsp milk
clarified butter
2 tsp olive oil
tomato sauce
1 cup dry bread crumbs
3/4 cup Parmesan cheese

Preheat oven to 350 degrees. Blanch and peel eggplant. Cut into
1/2" thick slices. Place the slices in a colander over a bowl.
Sprinkle salt over all the slices. Let stand for 30 minutes. Rinse.
Pat dry. Set aside. Mix egg, milk and olive oil and place into a
bowl. Mix bread crumbs and grated parmesan cheese in another bowl.
Dip each slice into flour, toss lightly to remove excess flour and
then dip quickly into the egg and milk mixture. Allow excess milk
and egg coating to drip off and then place the slice in the cheese
and bread crumb mixture. Coat each slice thoroughly. Place the
coated eggplant slice on a rack and allow to dry for at least an
hour. Saute in clarified butter until golden on each side. Remove
from skillet and place in a baking pan heavily greased with olive
oil. Slice the mozzarella thickly and cover each slice of cooked,
coated eggplant with as much mozzarella as needed. Pour tomato
sauce over the cheese covered eggplant slices and bake for about
ten minutes. Remove from oven and allow to cool. Sprinkle lightly
with ground oregano and serve with additional tomato sauce. You
may also lightly sprinkle on some minced anchovy.


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