View Full Version : Eggplant Parmiagania

September 7th, 2006, 05:37 PM
Another Grandma Sangiorgio handed down recipe........

Eggplant Parmigania

Peel and slice 2 eggplants about 1/4" thick. Dip in egg and flour and fry til golden.

For sauce: 1 large can crushed tomatoes
about 4 cloves garlic, minced
1/4 c water
1 tsp oregano
1/4 c parmesan
1/2 tsp mint (optional)
1/8 c olive oil

Now all you do is layer first sauce, then eggplant, then dollops of ricotta cheese, sauce, then shredded mozzerella, more eggplant, sauce, etc.......Bake at 350 for about 1/2 hr.