| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Mr. food, Mrfood1 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Seasoned bread crumbs |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 4 |
|
Eggs; lightly beaten |
| 1 |
lg |
Eggplant |
|
|
Vegetable or olive oil for frying |
| 3 1/2 |
c |
Spaghetti sauce; divided |
| 3 |
c |
Shredded mozzarella cheese; divided |
| 1 |
ts |
Dried basil; divided |
| 1/4 |
c |
Grated Parmesan cheese; divided |
INSTRUCTIONS
Combine the bread crumbs, salt, and pepper in a shallow dish; place the
beaten eggs in another shallow dish and set both aside. Wash the unpeeled
eggplant and cut crosswise into 1/4-inch thick rounds. Dip the rounds in
the bread crumbs, then the egg, then again in the bread crumbs. (Depending
on the size of the eggplant, more bread crumbs and egg may be necessary.)
Lay the rounds flat on a cookie sheet(s) and chill for 30 minutes. Heat
about 1/8 inch of oil in a large skillet. Fry the eggplant rounds until
tender and golden on both sides. Add more oil when necessary. Drain on
absorbent paper towels. Preheat the oven to 350 degrees. Coat a 9" x 13"
baking dish with nonstick vegetable spray, then place 1/2 cup of the
spaghetti sauce over the bottom of the dish. Arrange a layer of the
eggplant over the sauce, then pour one cup of sauce over that. Cover with a
cup of mozzarella cheese, then sprinkle with basil and Parmesan cheese.
Repeat with two additional layers and bake for 30 to 40 minutes, or until
the cheese is melted and light golden.
Converted by MC_Buster.
NOTES : 8 servings
Converted by MM_Buster v2.0l.
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