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Full Online Book HomeLearning KitchenVegetables - Eggplant Parmesean
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Vegetables - Eggplant Parmesean Post by :Virgie Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1631

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Vegetables - Eggplant Parmesean

1/4 white wine
bread or cracker crumbs
olive oil (or olive and corn oil mixed)
1 (15 oz.) can tomato sauce
2 (or more) cloves garlic, minced
1/2 teaspoon basil
1/2 lb. sliced Mozzarella cheese
1/2 cup (or more) grated Parmesan cheese


Preheat oven to 350 degrees.

Peel and slice eggplant 3/8 inch thick.

Beat egg and wine together.

Dip eggplant slices into egg mixture, then in bread crumbs and brown in oil. Drain on paper towels.

Simmer tomato sauce, garlic, and basil together in saucepan for 10-15 minutes.

Layer half the eggplant, Mozzarella, Parmesan, and sauce in baking dish, then repeat layers.

Bake for 30 minutes. Serves 6.




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1 tbsp. extra-virgin olive oil 1 medium onion -- minced 1 clove garlic -- minced 1 (28 oz.) can tomatoes (with juice) -- seeded & chopped 1 1/2 tbsp. tomato paste 1/8 tsp. hot pepper flakes kosher salt and freshly ground black peppe -- to taste 3 tbsp. fresh basil -- chopped 2 medium eggplants -- about 2 lb. olive oil cooking spray 1/4 cup Parmesan cheese -- grated 2 sprigs basil -- or more Heat oil in a saucepan over moderate heat. Add onion and cook a few minutes. Add garlic and cook until onion is soft but
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