For sauce (Gravy):
In
Cook eggplant as in recipe for Fried Eggplant.
Layer in baking dish or pan.
Sprinkle with Mozzarella cheese and Parmesan cheese. Cover with spaghetti sauce.
Repeat until dish or pan is full. Bake in 350\u00b0 oven until cheese is browned.
Peel eggplant and slice into 1/2-inch thick slices.
Use egg and flour to batter these.
Then fry in olive oil until golden brown.
In bottom of 9 x 13 x 2-inch pan, put one layer of fried eggplant.
Sprinkle layer of Parmesan over eggplant.
Mix diced tomatoes and pasta sauce in a bowl.
Make a third layer from the sauce mixture.
Repeat layers of eggplant, Parmesan and sauce. Top with generous layer of Mozzarella cheese.
Bake at 350\u00b0 until bubbly, approximately 30 to 40 minutes.
Slice eggplant and salt each side
ut off tip and peel eggplant. Using a sharp knife slice
Pare eggplant and cut crosswise 1/4-
Layer half of eggplant, 1/4 cup Parmesan cheese, 3/4 cup Mozzarella and half of spaghetti sauce in a 2-quart shallow baking dish coated with cooking spray. Repeat with remaining eggplant, Parmesan cheese, 3/4 cup Mozzarella and spaghetti sauce. Bake at 350\u00b0 for 35 minutes; sprinkle with remaining 1/2 cup Mozzarella cheese and bake 5 additional minutes. Yield: 6 servings.
We have two recipes for Eggplant (Grandma's own).
Try them both!
For Meat Sauce.
In a
per towels and spread the eggplant slices on it. Sprinkle
b>Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant
Wash and trim eggplant. Cut into circles about 1/
ngthwise from center of eggplant, halve each plank crosswise
Peel and thinly slice the eggplant lengthwise. Sprinkle with 1/2
hole garlic head.
cut eggplant into 1/2 inch rounds
Slice eggplant into 1 inch thick rounds,
Saute eggplant slices in oil over high heat until browned slightly; drain on towels and set aside.
Combine tomatoes, seasonings and grated vegetables in a skillet.
Cover and simmer 15 minutes.
Remove bay leaf.
Add Parmesan cheese and sesame seed and blend well.
Place a layer of eggplant in oiled, shallow 2-quart dish.
Cover with 1/2 the tomato sauce, 1/2 the Mozzarella cheese.
Repeat layers and bake at 350\u00b0 for 30 minutes until cheese is melted and begins to brown.
Serve over cooked rice.
nd Parmesan.
Bake in a preheated 350-degree oven for 45
Slice eggplant into 1/2 inch thick slices.
(Leave skin on.) Put olive oil in bowl and dip slices of eggplant in oil.
Be sure to cover both sides.
Press into seasoned breadcrumbs.
Place on cookie sheet.
Place pan on middle rack in preheated 425\u00b0 oven for 15 minutes.
Flip slices over and cook for another 15 minutes. Spread Italian seasoned sauce, like \"Prego\" on top of each slice and sprinkle with grated Parmesan cheese and cook for 3 to 5 more minutes.
This is easy and delicious.
No fuss, little clean up.
Preheat oven to 350\u00b0.
Dip eggplant slices in egg white and roll in corn flakes.
Brown lightly in skillet sprayed with nonstick cooking spray.
Place eggplant in large casserole sprayed with nonstick cooking spray.
Sprinkle with Parmesan and Mozzarella cheese.
Gently pour tomatoes over entire casserole. Sprinkle onions over top and season with garlic powder and black pepper.
Bake at 350\u00b0 for 45 to 50 minutes.
Recipe makes 6 servings.