MOTHER'S EGGPLANT PARMESAN|
1 eggplant, cubed
1 chopped onion
1/2 tsp. oregano
2 cans stewed tomatoes
1/2 tsp. garlic salt
1 tsp. flour
3 to 4 garlic cloves, cut
1 tsp. sugar
1/2 tsp. paprika
1 small can tomato sauce
1 lb. grated Mozzarella
2 stalks celery, cut
Simmer eggplant and celery in a small amount of water 10
minutes. Drain. Add all except the cheeses and stir together.
Pour into buttered baking dish. Sprinkle cheese on top and
bake at 350 degrees for 30 minutes. If you like garlic, you'll love
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