| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant, cut into 1/2" rounds |
| 1/2 |
c |
Flour |
| 1 |
|
Egg, lightly beaten |
| 1 1/4 |
c |
Seasoned dry bread crumbs |
| 1 |
cl |
Garlic; thinly sliced |
| 1/2 |
c |
Olive oil |
| 3 |
c |
Marinara sauce; heated |
| 1/2 |
c |
Fresh basil leaves; thinly sliced |
|
|
Salt and pepper |
| 3/4 |
c |
Grated parmesan cheese |
| 1/2 |
lb |
Mozzarella; thinly sliced |
INSTRUCTIONS
Recipe by: COOKING LIVE SHOW # CL8752 Dip eggplant rounds in the flour, the
egg and then in the bread crumbs and transfer to a sheet pan and arrange in
a single layer. In a skillet heat 1/4-inch of olive oil and cook eggplant
in batches, adding more olive oil to pan when necessary, until golden brown
on both sides. Transfer cooked eggplant to paper towel-lined sheet pan to
drain and season with salt and pepper. Spread warm marinara sauce in bottom
of baking dish and alternate layers of eggplant, marinara sauce, basil,
salt and pepper, grated Parmesan cheese and Mozzarella slice s, ending with
the Mozzarella on top. Bake in a pre-heated 350 F oven, uncovered, for 30
minutes until bubbly.
Yield: 4 serving
Posted to Bakery-Shoppe Digest V1 #233 by novmom@juno.com (Angela
Gilliland) on Sep 12, 1997
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