Eggplant parma casserole***

Yield: 1 servings

Measure Ingredient
- G. Granaroli XBRG76A MM:MK VMXV03A
2 larges Firm eggplants
Oil for frying
3 Eggs
2 cups Flavored breadcrumbs
2 pounds Ricotta
8 ounces Mozzarella
¾ cup Grated cheese
3 To 4 c marinara sauce
Salt and pepper to taste

Peel and slice eggplant (¼ "). Beat eggs with dash of salt. Heat oil in pan til hot but not smoking. Dip each slice of eggplant in egg and bread crumbs and fry til golden. Drain well. Continue til all are fried. In an ovenproof dish (8x14 or larger) Place enough sauce to cover pan. Make layer of eggplant by placeing in sauce and turning to coat on both sides. Add a bit more sauce. Cover with dabs of ricotta and slices of mozzarella. Dip each nest slice of eggplant in sauce to coat and continue process until you have about three layers. Top with extra sauce and cheese. Bake in oven at 350 for 1 hour. ½ covered lightly, ½ uncovered. When you remove it from the oven let it sit for 15 min. before serving. Serve with crusty bread and a salad.

Similar recipes