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RECIPES FROM THE RETRO HOUSEWIFE

SIDE DISH

MELANZANE ALLA PARMIGIANA (Eggplant Parmesan), Italian

Ingredients
  • 1 medium eggplant (2 lbs.)
  • Tomato sauce (as prepared for spaghetti)
  • Parmesan cheese
  • Mozzarella cheese
  • 1 egg
Preparation Instructions

Slice peeled eggplant, sprinkle with salt and let stand under a weight for 30 minutes, so as to extract excess water. Dip in beaten egg, dredge in flour and brown quickly on both sides in hot cooking oil or olive oil. In a deep casserole (buttered) spread a layer of the eggplant, sprinkle with Parmesan cheese, then tomato sauce. Repeat until all ingredients are used. On top put the thinly sliced mozzarella cheese, more tomato sauce and sprinkle with Parmesan cheese. Bake in a preheated oven (350°) for 30 minutes.

The above served with meat loaf and mixed green salad, plus a dessert makes a complete menu.

Contributed by Mrs. Rose M. Giansiracusa, 1950

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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