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Post by Granny Smith on Mar 12, 2008 20:46:04 GMT -5
Baked Eggplant Parmesan contributed by gayla
1 large eggplant 1/4 cup grated Parmesan 1/4 pound mozzarella cheese, sliced 1 egg, lightly beaten 1 cup bread crumbs 1 garlic clove, minced 1/4 cup vegetable oil 2 Tablespoons lemon juice 1/4 teaspoon salt 2 1/2 cups tomato sauce 2 Tablespoon minced parsley 1/4 teasp. each: basil and oregano
Peel eggplant and cut crosswise into 1/4 inch slices. Beat egg and lemon juice together. Dip eggplant slices in egg and lemon juice, then roll lightly in bread crumbs. Saute garlic in oil for 5 minutes. Add eggplant slices and saute until golden brown.
Remove eggplant and keep hot. Add tomato sauce, parsley, basil, and salt to oil remaining in skillet; simmer for 15 minutes, stirring frequently. Arrange alternate layers of eggplant, Parmesan and mozzarella cheese and sauce in casserole. Top with mozzarella cheese. Bake in 350 oven for 30 minutes.
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