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Nancy's Kitchen - Tried and Tested Recipes
Crusty Eggplant

Crusty Eggplant

2 eggplants 1 lb each
4 tbs. chopped parsley or 2tbs. dried
1/2 c. bread crumbs
1/2 c. Romano Cheese
2 lg. eggs beaten
1/2 c. flour
4 tbs. melted butter divided
Salt and pepper to taste

Peel eggplants cut into ½ in. slices. Combine crumbs, cheese and parsley mix well. Dip eggplant slices into flour, then egg and then crumb mix. Place onto a flat sprayed cookie sheet; baste with 2 tbs. melted butter; salt and pepper to taste. Bake uncovered for 25 min in a 400F degree oven turning once to brown both sides and basting with remaining butter.
Bren in North Louisiana


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