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Catholic Recipe: Eggplant Parmigiana

    INGREDIENTS

  • 1 medium eggplant
  • 3 teaspoons salt, divided
  • 1/2 cup flour
  • 4 Tablespoons butter or margarine, divided
  • 2 Tablespoons olive or vegetable oil
  • 4 tomatoes, peeled and sliced
  • 1/2 teaspoon black pepper
  • 1/2 pound mozzarella cheese, thinly sliced
  • 1/2 cup grated Parmesan cheese
  • Details

  • Serves: 4
  • Prep Time: 3 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Italy

Also Called: Melanzana alla Parmigiana

The Church of Santa Susanna, the American national church in Rome, is administered by the Paulist Fathers of the United States. In the kitchen of this establishment, Italian recipes are the rule, rather than American dishes. Here are some favorites, adapted for preparation in your own kitchen, translated from grams, large spoonfuls, handfuls, kilos, and so on.

DIRECTIONS

Peel eggplant; slice 1/2 inch thick. Sprinkle evenly with 2 teaspoons salt. Stack, with heavy weight on top. Let stand 2 hours. Drain; dry with absorbent paper. Coat with flour. Brown on both sides in 2 Tablespoons butter or margarine and oil. Arrange half the slices in shallow baking dish; cover with half the tomato slices. Sprinkle with half of the remaining salt and half the pepper. Top with half the mozzarella slices; sprinkle with half the Parmesan cheese. Repeat layers. Dot with remaining butter. Bake at 350° for 25 minutes or until eggplant is tender. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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