polksalet Posted August 11, 2007 Share Posted August 11, 2007 We will see how this goes. Eggplant Parmesan II SUBMITTED BY: Dolores Ryan "This is a no fry variation of this popular dish, and is just as delicious!" Original recipe yield: 8 to 10 servings PREP TIME 25 Min COOK TIME 35 Min READY IN 1 Hr PHOTO BY: ESTUKES US METRIC SERVINGS About scaling and conversions INGREDIENTS * 3 eggplant, peeled and thinly sliced * 2 eggs, beaten * 4 cups Italian seasoned bread crumbs * 6 cups spaghetti sauce, divided * 1 (16 ounce) package mozzarella cheese, shredded and divided * 1/2 cup grated Parmesan cheese, divided * 1/2 teaspoon dried basil DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. 3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. 4. Bake in preheated oven for 35 minutes, or until golden brown. Quote Link to comment Share on other sites More sharing options...
polksalet Posted August 12, 2007 Author Share Posted August 12, 2007 excellent eats Quote Link to comment Share on other sites More sharing options...
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