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A recipe for eggplant parmigiana

The meaning behind the Italian name for 'eggplant parmigiana' have been argued over for centuries. Pino Correnti, Italian food authority, stated the word parmigiano comes from damigiana, a wicker basket in which you lay a bottle of wine, or in regards to this dish, the hot casserole. Regardless of the name's origin,it is a delicious eggplant preparation. This article presents a recipe for this mouth-watering dish.

Ingredients: 2 jars of your favourite spaghetti sauce
3 large eggplants, scrubbed well and sliced into ¼ inch slices (you may not peel them since they're going to be fried)
1 large container Italian bread crumbs (spread out in a plate)
1 large container ricotta cheese
1 large package shredded mozzarella cheese
1 large container of parmesan cheese
1 container Italian spices
1 jar chopped garlic
1 onion, chopped
1 green bell pepper, chopped
1 carton of mushrooms (washed well and sliced)
1 dozen eggs
Extra virgin olive oil or any type vegetable oil that burns at a high temperature.
1 large aluminium pan, (bottom spread with sauce). Preparation 1) Simmer sauce, with peppers, onions, mushrooms, seasoning and garlic for 20 minutes. Let it cool. 2) In a bowl, whisk two eggs and add to ricotta cheese along with a dollop of cream, parmesan cheese, Italian seasoning, garlic and a pinch of salt. Mix vigorously. 3) Whisk six eggs together with a dollop of cream. 4) Put some oil into large pan. When everything is ready, heat oil until hot. Method:
1) Soak several pieces of eggplant in egg mixture. Take them out one at a time and dredge in crumbs until completely covered. Set aside on a plate. When you have around six slices, you are ready to start. 2) Put 3-4 pieces of eggplant in oil to fry. In the meantime, continue preparing more slices of eggplant. When they become slightly brown on one side, flip them over. When fried, place on paper towels to drain excess oil. 3) When you have enough fried slices, layer the bottom of the pan and cover it with Ricotta mixture, mozzarella, parmesan and sauce. Continue this layering process until all the ingredients have been layered. Cover with aluminium foil and cook in an oven preheated to 375 degrees. Let the dish cook for at least an hour to an hour and a half. Enjoy!

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