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EGGPLANT PARMESAN

donnadonna Engelhart

We are not often a vegetarian family, but this Eggplant Parmesan from Peggy’s kitchen could get us started!

Ingredients

  • Eggplant:
  • 2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
  • 1 tablespoon kosher salt
  • 8 slices high-quality white bread (about 8 ounces), torn into quarters
  • 1 cup grated Parmesan cheese (about 2 ounces)
  • 1 cup unbleached all-purpose flour
  • 4 large eggs
  • 6 tablespoons vegetable oil
  • Tomato Sauce
  • 3 cans (14 1/2 ounces each) diced tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 4 medium cloves garlic , minced or pressed through garlic press (about 1 generous tablespoon)
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup fresh basil leaves chopped
  • 8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
  • 1/2 cup grated Parmesan cheese (about 1 ounce)
  • 10 fresh basil leaves torn, for garnish
EGGPLANT PARMESAN photo
See Full Recipe

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