| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic; minced |
| 2 |
c |
Total cereal; crushed (or use bread crumbs) |
| 1 |
tb |
Parsley |
| 1/4 |
ts |
Oregano |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
c |
Parmesan cheese |
| 1 |
lb |
Mozzarella cheese; sliced |
| 1 |
lg |
Eggplant -or- |
| 2 |
sm |
Eggplant |
| 1 |
|
Egg; beaten |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Onions; chopped |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Parsley |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 4 |
cn |
(8-oz) tomato sauce |
INSTRUCTIONS
SAUCE
Heat oil in skillet until smoking. Remove from heat and add garlic. Add
cereal and seasonings. Pour into bowl and add Parmesan cheese. Slice
eggplant lengthwise. Dip each piece into beaten egg, then cereal mixture.
Heat 2 Tablespoons oil in wok or skillet. Cook eggplant less than 30
seconds on each side. Drain. To make sauce, heat oils and saut. onion and
garlic until soft. Add spices and tomato sauce. Simmer 30 minutes. To
assemble, layer eggplant, Mozzarella cheese, Parmesan cheese and sauce.
Repeat. Sprinkle top with Parmesan cheese and bake at 350° for 30 minutes
or until cheeses are melted. Yield: 6 servings.
ANNE ARNOLD
(MRS. SCOTT A., III)
TUNICA, MS
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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