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Italian Eggplant

February 26, 2011

Ingredients

1 medium eggplant
Salt and pepper
2 eggs, slightly beaten
1/2 cup dry breadcrumbs
1/4 cup oil
10 1/2-ounce can meatless spaghetti sauce
1/2 pound Mozzarella cheese, thinly sliced
1/2 pint Ricotta cheese
1/3 cup grated Parmesan cheese
1 teaspoon Italian seasoning

Directions

Preheat oven to 350°. Cut eggplant into 1/2 inch slices. Sprinkle with salt and pepper. Dip slices into eggs, then in breadcrumbs; brown in oil on both sides. Put half of the slices into a greased baking dish. Cover with half the sauce. Layer with mozzarella cheese and 1/2 cup of ricotta. Repeat sequences of layers ending with a topping of Parmesan cheese and Italian seasoning. Bake for 25 minutes until top is lightly browned and cheese is melted.

Serves: 4-6

Preparation Time: 50 minutes

Approximate calories per serving: 375

Suggested Menu

Green Salad
Italian Eggplant
Garlic Buttered Spaghetti
Spumoni and Cookies



Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

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One Comment leave one →
  1. Jacqueline Osborne permalink
    September 10, 2016 2:10 am

    I’d try this

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