Melanzana Con Formaggio (eggplant Parmesan) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 large: Eggplant, 1 1/2 lb
2 tsp: Salt,
3: Eggs, beaten
1/2 lbs: Sliced Mozzarella,
1 1/2 cup: Packaged dry bread crumbs,
4 can: , (8-oz size) tomato sauce
1 cup: Olive or salad oil,
1/2 cup: Grated Parmesan Cheese,
2 tsp: Dried Oregano Leaves,
Directions:
1. Preheat oven to 350*F. Lightly grease a 9 x 9 x 1 3/4-inch baking
dish. 2. Cut eggplant crosswise into 1/4-inch thick slices. Dip into
beaten
eggs, then into bread crumbs, coating completely. 3. Meanwhile,
slowly heat oil in large skillet. Saute eggplant until
golden-brown - about 2 minutes on each side. Drain. 4. In prepared
baking dish, layer, in order, half the eggplant, 1 ts
oregano, 1 ts salt, half the Mozzarella-cheese slices, half the
tomato
sauce, and 1/4 cup Parmesan cheese; repeat. 5. Bake, uncovered, 25
to 30 minutes, or until cheese is melted and
eggplant is tender.
Submitted By MICHELLE BRUCE On 11-22-94
Source from luhu.jp
dish. 2. Cut eggplant crosswise into 1/4-inch thick slices. Dip into
beaten
eggs, then into bread crumbs, coating completely. 3. Meanwhile,
slowly heat oil in large skillet. Saute eggplant until
golden-brown - about 2 minutes on each side. Drain. 4. In prepared
baking dish, layer, in order, half the eggplant, 1 ts
oregano, 1 ts salt, half the Mozzarella-cheese slices, half the
tomato
sauce, and 1/4 cup Parmesan cheese; repeat. 5. Bake, uncovered, 25
to 30 minutes, or until cheese is melted and
eggplant is tender.
Submitted By MICHELLE BRUCE On 11-22-94
Source from luhu.jp