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Country Kitchen
April 1, 2009 Previous Recipe | Next Recipe
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SWEET AND SOUR RED CABBAGE
EGGPLANT PARMESAN
CHOCOLATE PECAN BRITTLE
STRAWBERRY CHIFFON PIE
SHRIMP CREOLE
TAMALE PIE
FROZEN ROAST
SEAFOOD CASSEROLE
BREAM CAKES
EGGPLANT PARMESAN

2 large eggplants
1 to 1 1/2 cups water
1 teaspoon salt
1 (16-ounce) can tomatoes
1 medium onion, chopped
1/4 teaspoon pepper sauce
3/4 teaspoon oregano
1/2 teaspoon garlic salt
Pepper to taste
8 ounces mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Wash, peel and cut eggplant into quarter-inch slices. In a pot cover slices with water and salt. Bring to a boil; reduce heat and simmer 5 minutes until tender. Drain.
Combine tomatoes, onion, pepper sauce, oregano, garlic salt and pepper. In an 8-inch by 8-inch baking dish, layer eggplant, tomato mixture and mozzarella; repeat layers. Top with parmesan cheese. Bake at 350 degrees for 30 minutes.





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