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Eggplant Parmesan II

Reviewed: Jan. 18, 2013
This produced a wonderful dish and we liked that the eggplant was not deep fried. The texture of the final eggplant slices in the dish were just right, not too crunchy and not too mushy. However, the proportions and directions need major correction. We used 3 medium eggplants (the direction do not say what size eggplant to use). When thinly sliced three eggplants produce a lot of slices. I changed the proportions : - 3 medium eggplants, peeled and thinly sliced - 6 eggs, beaten - 3 cups Italian seasoned bread crumbs (option; add 1/2 cup grated parmesean to the bread crumbs) - 10 cups spaghetti sauce - 24 ounces mozzarella cheese, shredded and divided - 1/2 cup parmesean cheese - 1/2 teaspoon dried basil Also, in the Directions it says to bake for 35 minutes. This recipe produced so much that you need to bake it for 45 min. at 350 degrees.
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