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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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PARMESAN EGGPLANT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Fischer Estate in Crandall, Texas in 1987. Ingredients:
1 large eggplant |
2 eggs beaten |
1 cup italian style bread crumbs |
3/4 cup olive oil |
15 ounces ricotta cheese |
3 cups spaghetti sauce |
6 ounces sliced mozzarella cheese |
1 teaspoon italian herb seasoning |
1/2 cup grated parmesan cheese |
Directions:
1. Cut eggplant crosswise in 1/2 slices then dip in egg and then into bread crumbs.
2. Coat completely shaking off excess crumbs then sauté in oil until lightly browned then drain.
3. Preheat oven to 350.
4. Fill 2 individual baking dishes by making 2 layers of ingredients in each dish.
5. Start with eggplant and continue in order listed then bake uncovered for 20 minutes.
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