Here on the frontier, There are falling leaves, Although my neighbors are all barbarions…And you? You are a thousand miles away. There are always two cups on my table.

Hey There WP friends here is another easy recipe from The Chef’s kitchen.

It has a few more steps then previous recipes but is so delicious it is worth the time

and effort.

Enjoy!

Ingrediant:

– 2 large eggplants

– 2 cups seasoned bread crumbs

– oil for frying

– 3 cups marinara sauce

– 1 large diced onion

– one whole head diced garlic

– 1 pound sliced mushrooms

– 3 pints 4 % cottage cheese

– 2 pounds shredded pizza cheese

– 3 tinfoil pans 8 inch size

Directions:

Slice the eggplants into rounds and lightly salt them.

Let them sit for at least 20 minutes until they sweat.

This takes the bitterness out of them

Rinse the eggplant off and squeeze out the excess moisture.

Next dip the eggplant into the seasoned breadcrumbs and briefly fry them.

Put the eggplant aside to cool.

Take your diced onion and garlic and fry them together for 10 minutes, then add

in your

mushrooms.

After a few minutes when mushrooms are soft pour in the marinara sauce.

Mix this together.

In the tinfoil pans put one layer of eggplant

then layer cottage cheese.

Spread marinara on top of this.

Now put a generous topping of cheese.

Repeat this process ending with a a generous topping of cheese.

Bake the Eggplant Parmigiana on 350F for 30 minutes or until the

top starts to turn golden and bubbly.

This recipe makes 3 pans enough to feed a large family.

This is gmom Cujo and Hoo wishing everyone a great week.

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