From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
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.
SERVES: 10
- 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
TO PREPARE:
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.
SERVES: 10
