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-> [Eggplant, Vegetables] -> [No-fry eggplant parmesan Recipe] |
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No-fry eggplant parmesan
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| Artist: |
_ |
| Categories: |
Eggplant, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Parmesan cheese, grated | | 3/4
| cup | Bread crumbs, fresh | | 1/2
| cup | Mayonnaise (approx) | | 1
| large | Eggplant (Aubergine) | | 1 1/2
| cup | Tomato sauce, seasoned * | | 8
| oz | Mozarella, shredded |
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Procedures:
| 1 | * use an italian style prepared sauce or homemade. | | 2 | Preheat oven to 425°F. | | 3 | Slice the washed eggplant into ? rounds (not necessary to peel). | | 4 | Spread both sides of the rounds with a thin layer of mayonnaise. | | 5 | Combine ?cup of the parmesan cheese with the breadcrumbs and coat the eggplant slices with this mixture. | | 6 | Arrange in one layer on an oiled baking sheet and bake for 15 minutes. | | 7 | Place the eggplant slices in an overlapping fashion in an oiled 9x12" casserole, and top with tomato sauce, mozzarella and the remaining parmesan cheese. | | 8 | Bake at 375°F. | | 9 | For 20 minutes or until cheese melts. |
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