Eggplant Parmesan - Rome 2008

During a wonderful Italian vacation we ate a meal at a Jewish/Vegetarian restaurant in Rome. I had the Eggplant....it was so wonderful. I have tried to recreate it. It is very rich and tasty. Use an oven-proof baking dish.

Ready In:
1hr 15mins
Serves:
Yields:
Units:

ingredients

directions

  • Whisk the egg and milk together. Set aside.
  • Put salt and pepper into bread crumbs.
  • Dip eggplant into milk/egg mixture, then into bread crumbs. Saute slices in olive oil until brown. Place slices in oven-proof dish, on top of the first layer of eggplant, spoon some sauce and sprinkle with the fresh garlic. Keep addling eggplant, sauce and garlic. Top with cheeses.
  • Bake 45 minutes at 350 degrees F.
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RECIPE MADE WITH LOVE BY

@Jb Tyler
Contributor
@Jb Tyler
Contributor
"During a wonderful Italian vacation we ate a meal at a Jewish/Vegetarian restaurant in Rome. I had the Eggplant....it was so wonderful. I have tried to recreate it. It is very rich and tasty. Use an oven-proof baking dish."
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  1. Jb Tyler
    During a wonderful Italian vacation we ate a meal at a Jewish/Vegetarian restaurant in Rome. I had the Eggplant....it was so wonderful. I have tried to recreate it. It is very rich and tasty. Use an oven-proof baking dish.
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