Thursday, July 13, 2006

EASY EGGPLANT PARMESAN

EASY EGGPLANT PARMESAN

Ingredients:
1 large eggplant, peeled and sliced med-thin
2 eggs, beaten
2-3 c. Italian bread crumbs
1 15 oz. jar of spaghetti sauce
2 c. fresh grated parmesan
1 c. mozzarella
1/2 c. olive oil
 
Heat oven to 350. Add oil to frying pan, heat on medium. Dip eggplant one by one in egg, then bread in the breadcrumbs, then add to frying pan, repeat. Be sure to keep heat medium to low so you do not burn the breadcrumbs. Turn, then remove and place on paper towel lined plate to drain. Once all the eggplant has been cooked, put a thin layer of spaghetti sauce into a wide casserole dish. Stack a layer of eggplant, cover lightly with sauce, sprinkle parmesan and mozzarella, repeat until all is finished. Cover with foil, bake approx. 1/2 hour. Serves 4.

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