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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Since New Jersey is the Garden State, I think this recipe represents our region. This dish uses a lot of vegetables out of the garden. Ingredients:
1 medium eggplant, peeled |
2 teaspoons salt |
3/4 cup dry bread crumbs |
3 teaspoons garlic salt |
1/2 teaspoon pepper |
3 eggs |
3 tablespoons olive oil, divided |
1 large green pepper, chopped |
1 medium onion, chopped |
1/2 pound fresh mushrooms, sliced |
2 cans (14-1/2 ounces each) stewed tomatoes |
1 package (6 ounces) sliced part-skim mozzarella cheese |
Directions:
1. Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels.
2. In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture.
3. In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes.
4. Bake, uncovered, at 350° for 25 minutes. Place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned. Yield: 6 servings.
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