Publication Date October 2020
No. Pages 100
No. Recipes 56
ISBN 978-1937023867
 
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Joseph Abbondandolo

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Featured Recipe:

EGGPLANT PARMESAN

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Ingredients:
2 Medium Size Eggplant

3 - 4 Eggs Beaten

1 Mozzarella (Grated)

Tomato Sauce

1 Rounded Tablespoon of Parmesan Cheese

A Shaker of Parmesan
Directions:
Peel eggplant and cut into ½ inch slices & place

on the drainboard. Salt each piece, arrange in

layers. Top with a heavy weight so excess water

is removed. Let sit for one hour. Rinse off in clear

water then squeeze tight.


Dip each piece of eggplant beaten eggs mixed with

salt & pepper and parmesan cheese.

Fry until golden brown. Arrange in layers, first put

some tomato sauce in the bottom of a baking pan,

then eggplant, mozzarella, tomato sauce & shake

parmesan cheese on it. Repeat layers.

Last layer is eggplant, tomato sauce and more

parmesan cheese.

Bake at least 30 minutes in a 350º oven.

Price $20.00
Shipping $0.00

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