Eggplant (aubergine) Parmesan
Total Time: 1 hr 15 mins
Preparation Time: 45 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 1 large globe eggplant
- 1 dash salt
- 2 eggs
- 1 1/2 cups cracker crumbs
- vegetable oil
- 1 (26 ounce) jar spaghetti sauce
- 2 cups mozzarella cheese
- 1/2 cup parmesan cheese
Recipe
- 1 peel eggplant, and cut into 1/4 inch slices.
- 2 sprinkle each slice with salt, and place in a bowl.
- 3 let stand for 30 minutes; drain well.
- 4 dip each slice in egg, and coat with cracker crumbs.
- 5 fry in hot oil until golden brown.
- 6 drain on paper towells.
- 7 place half of eggplant in a lightly greased 12 x 8 inch baking pan.
- 8 spread half the sauce over slices.
- 9 top with half the mozzarella cheese and half the parmesan cheese.
- 10 repeat layers.
- 11 bake at 350 for 20-25 minutes or until mixture is throughly heated.
- 12 can serve with spaghetti.
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