From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 1 large eggplant
  • 3 eggs, slightly beaten
  • 2 cups Italian seasoned bread crumbs
  • 1/2 cup vegetable or olive oil
  • 8 ounces Parmesan or sharp cheddar cheese, grated
  • 1 (8-ounce) can tomato sauce


Peel eggplant and slice thinly, dip in egg, then in bread crumbs.  In a large skillet, fry eggplant until tender and brown.  Drain on paper towels.  Place alternate layers of eggplant, grated cheese and tomato sauce in 2-quart casserole.  Bake at 350 degrees until bubbling hot, about 30 minutes.


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