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Eggplant Parmesan

Prep Time:
25 Min

Cook Time:
35 Min 

Ready In:
1 Hr 

Original Recipe Yield 8 to 10 servings

Ingredients

• 2 large eggplants, peeled and thinly sliced
• 3 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

Directions
Preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown

1. Fruit Salad

   Original Recipe Yield 8 servings
   Ingredients
   

   • 1 (16 ounce) can pineapple chunks, drained
   • 2 (10 ounce) cans mandarin oranges, drained
   • 1 (10 ounce) jar maraschino cherries, halved
   • 1 (10 ounce) package miniature marshmallows
   • 1 (10 ounce) container sour cream
   Directions
   

   1. In a big bowl add all of the ingredients together with the sour cream, stir it all together and put away to cool, take out when ready to serve.         

    

   1. • Glazed Apple Cream Pie

        1/2 cup white sugar
        
        
      • 
        
        1/2 cup milk
        
        
      • 
        
        1/2 cup heavy cream
        
        
      • 
        
        1/4 cup butter
        
        
      • 
        
        2 tablespoons cornstarch
        
        
      • 
        
        2 tablespoons milk
        
        
      • 
        
        1 teaspoon vanilla extract
        
        
      • 
        
        2 tart apples - peeled, cored and sliced
        
        

      • 
        
        1 tablespoon all-purpose flour
        
        
      • 
        
        1/4 teaspoon ground cinnamon
        
        
      • 
        
        1 (15 ounce) package pastry for double-crust pie
        
        
      • 
        
        1/2 cup confectioners' sugar
        
        
      • 
        
        1 tablespoon milk
        
        
      • 
        
        1/4 teaspoon vanilla extract
        
        
      Directions
      
   2. In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).