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    You are in: Home / Community Forums / Recipe Requests - General / Simple esay recipe for eggplant Parmesan
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    Simple esay recipe for eggplant Parmesan

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    Fri Jun 28, 2013 5:04 pm Groupie
    Cut it into thin slices. Spread a little evoo on top and onto a pan and bake in oven till a fork goes in and out easily.

    Spread tomato sauce or pasta sauce on the bottom of a baking dish (about a 8x13" depending on how many slices you get) and lay the slices down single file (lol)

    Add more sauce on top of the slices (if you have more slices, lay them on top of the first layer, and add sauce.

    Sprinkle w/parmesan and then shredded mozzarella cheese slices or shredded and bake in oven till cheese melts.
    Fri Jun 28, 2013 6:38 pm
    Experienced "Head Chef" Poster
    Thank Amberngriffinco, I'm going to prepare it soon.

    Sat Jun 29, 2013 6:34 am Groupie
    Just to add my 2 cents worth.The poster did get the recipe type he asked for. Just wanted to point out that NY style Eggplant Parm. is very different from most of the rest of the country. We make ours many layers thick. Basically here it's a lasagna without meat, where thin sliced breaded eggplant takes the place of the pasta sheets. Some just put tomato sauce and mozzarella or provolone between each layer, others add the ricotta too. But it's filling enough here to be a meal in itself just like lasagna rather than a side dish with a couple of pancake type slices like elsewhere. icon_smile.gif
    Sat Jun 29, 2013 12:51 pm
    Experienced "Head Chef" Poster
    Thanks 1Steve for the recipe. I'll try it soon.

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