Eggplant Cheese Casserole
Printable Version
 
 
  Ingredients:

1 eggplant (about 1 lb.)
2 eggs, beaten
1/4 cup undiluted evaporated milk
2/3 cup fine dry bread crumbs
1/2 cup olive oil
2 cups tomato sauce
1 cup grated process cheese
6 slices process cheese (or Mozzarella cheese)
   
  Making:
   
  Pare eggplant; cut into 1/2 in. slices. Dip into a mixture of egg and evaporated milk, ten coat with crumbs. Heat oil in a large skillet; add the eggplant slices and brown on both sides. Drain on absorbent paper. Place a layer of eggplant in bottom of deep casserole; cover with 1 cup tomato sauce. Sprinkle with grated cheese. Repeat layering and top with slices of cheese. Cover casserole and bake at 350°F. about 20 min. Uncover and bake 10 to 15 minute longer.
   
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