This dish is my niece Bridget's favorite. While you don't hear of many kids favoring a vegetable based meal, I can't say I blame her!
1 medium eggplant
1 c Italian bread crumbs
1/4 c grated Parmesan cheese
1 egg or 1/4 c egg beaters
1 TBSP water
1/4 c white or whole wheat flour
Olive oil as needed
Tomato pasta sauce or marinara
mozzarella cheese
Peel the eggplant then cut into thin slices(about 1/4 inch thick).
Mix flour, bread crumbs and parmesan cheese and place in a bowl.
Beat egg and water and place in another bowl.
Dredge the eggplant in the egg water mixture then in the flour/bread crumb mixture.
Saute the eggplant in olive oil until lightly browned. Cover the bottom of a baking dish with red pasta sauce. Then place the eggplant in the baking dish on top of the sauce. Layer the eggplant with sauce to cover and top with mozzarella cheese. Bake at 375 for 25 min.
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| My niece Brigid with daughter Tia Summer Vacation 2010 |
1 medium eggplant
1 c Italian bread crumbs
1/4 c grated Parmesan cheese
1 egg or 1/4 c egg beaters
1 TBSP water
1/4 c white or whole wheat flour
Olive oil as needed
Tomato pasta sauce or marinara
mozzarella cheese
Peel the eggplant then cut into thin slices(about 1/4 inch thick).
Mix flour, bread crumbs and parmesan cheese and place in a bowl.
Beat egg and water and place in another bowl.
Dredge the eggplant in the egg water mixture then in the flour/bread crumb mixture.
Saute the eggplant in olive oil until lightly browned. Cover the bottom of a baking dish with red pasta sauce. Then place the eggplant in the baking dish on top of the sauce. Layer the eggplant with sauce to cover and top with mozzarella cheese. Bake at 375 for 25 min.
1 comment:
A child that likes eggplant?? Wow, this must be some great recipe! I think i shall try it, because the last time i used eggplant, it turned out, to be polite, yucky. :-)
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