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Eggplant Parmesan

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Jewish 1 Servings

INGREDIENTS

1 md To large eggplant
1 c Matzoh meal
1 tb Garlic
Salt to taste
Some times I put Italian spices in the mixture too
3 Eggs beaten
1/4 c Water
Motzerella, Provolone or any other mild white cheese
Favorite pasta or tomato sauce

INSTRUCTIONS

Cut the eggplant into circles. Do not peel the eggplant. Mix the matzoh
meal, herbs and spices together and place in a shallow bowl. Beat egg with
water, well. Grease a cookie sheet, well. Dip eggplant in egg wash then
matzoh meal then egg wash again and place on cookie sheet. Bake in 350
degree oven for 20 minutes or until lightly browned. When serving place
cheese on eggplant and broil for a few minutes. Serve with tomato sauce and
favorite pasta.
Posted to JEWISH-FOOD digest V97 #038 by XXAZ71A@prodigy.com (MRS NAOMI R
SANDERS) on 1 Fe, b 1997.

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