1 small eggplant (3/4 pound)
1 beaten egg
1/4 cup all purpose flour
2 Tblsp. cooking oil
1/3 cup grated Parmesan cheese
1 cup meatless spaghetti sauce
1 cup shredded mozzarella cheese
Wash and peel eggplant, and cut crosswise into 1/2 inch thick slices. Dip eggplant into egg, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. Drain on paper towels.
Place eggplant slices in a single layer in a 2 quart rectangular baking dish. Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake in a 400 degree oven for 10 to 12 minutes or until heated through. Serves 4.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment