Eggplant Parmigiana

The "Eggplant Parmigiana" recipe can be found in The Better Homes and Gardens Italian Cookbook.

Submitted by Sue Stoecker

"Eggplant Parmigiana." Better Homes and Garden Italian Cookbook. 1971. Print.

 

Connie's Babaganoush

Ingredients:

• 3 medium eggplants
• Parsley
• Garlic
• Salt and Pepper
• Olive oil
•  Lemon juice

Directions:

1. Cut slits in eggplants. Put on baking sheet and roast in 300℉ oven for 2 hours. Let cool completely.
2.  Cut open eggplant and scrape pulp off the skin. Throw away the skin.
3. Finely chop the eggplant, garlic and parsley. Mix together.
4. Add salt and pepper to taste.
5. Add equal amounts olive oil and lemon juice. Mix well.
6. Serve with crackers.

Submitted by Rachel Muchin Young