| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dujour05, New |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Oil; for cooking, up to |
|
|
; 1/2 |
| 1 |
lg |
Eggplant; cut into 1/4-inch |
|
|
; slices and salted |
| 1 |
lg |
Eggs; beaten, up to 2 |
| 1/2 |
c |
All-purpose flour |
| 1 1/2 |
c |
My Marinara |
| 3/4 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Diced mozzarella cheese |
INSTRUCTIONS
Preheat the oven to 375 degrees. Using about 2 tablespoons of the oil,
grease a baking dish. Heat the remainder of the oil in a frying pan. Dip
the eggplant slices in the beaten egg and then coat them on both sides with
the flour. Fry the slices until they are brown. Place the cooked slices on
paper towels to absorb any excess oil. In the baking dish, place a layer of
eggplant slices, about 1/4 cup of My Marinara, half of the Parmesan, and
1/4 cup of the mozzarella. Cover with another 1/4 cup of the sauce, another
layer of eggplant, and top it off with the remaining cheese and sauce. (I
usually only make 2 layers.) Bake about 40 minutes. It's great either hot
or cold.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9197
Converted by MM_Buster v2.0l.
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