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We thought we would share this recipe from the May 1, 1959 issue of Keynote:

Eggplant Parmesan, from Mrs. Gladys Paulson.

Slice eggplant in 1/2-inch slices and place in boiling water for
about 5 minutes to "tenderize." Dry each slice and brush with oil
with a pastry brush and dip in flour or brewers yeast. Brown in
frying pan or use broiler.

Cover the bottom of baking dish with slices of eggplant and pour
over Boyardee's spaghetti sauce with mushrooms. Sprinkle generously with grated Parmesan cheese and then lay broken pieces of Provolone cheese on top. Make another layer of eggplant and repeat the process until the ingredients are all used. Cover top
with both Parmesan and Provolone cheese and bake for 20 minutes
to half an hour.

(photo from simplyrecipes.com)
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