Eggplant (Aubergine) Layers |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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eggplant layers Ingredients:
4 medium eggplants, each sliced lengthwise into 4 |
1 egg, lightly beaten |
1/2 cup dry whole wheat breadcrumbs |
250 g spaghetti sauce |
1 cup cheese, grated |
1 medium green bell pepper, diced |
Directions:
1. Mix eggplant with egg, then coat with breadcrumbs. Fry until golden brown. Set aside.
2. Add 1/8 tsp pepper and 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) to 1/2 cup Spaghetti Sauce. Arrange 8 eggplant slices in baking dish (8 x8 ). Pour sauce over eggplants and top with half of cheese and bell peppers.
3. Repeat procedure using the remaining ingredients. Bake in a preheated oven at 350ºF for 25 minutes. Let stand for 5 minutes before serving.
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