|
|
| Vegetables
Recipes - 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. |
| |
|
| |
|
|
|
| |
|
Printable Version |
| |
|
|
|
|
| |
|
