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EGGPLANT PARMIGIANA
from ThirdAge.com/Serving Size: 8
Ingredients
2 lbs eggplant
2 eggs
1/2 cup skim milk
1/4 cup Parmesan or Romano cheese, grated
1/2 lb mozzarella cheese, grated
1 Tbsp Parmesan or Romano cheese, grated
1/2 cup flour
1 cup breadcrumbs
4-1/2 cups tomato sauce

Instructions
Prepare tomato sauce and set aside. Peel eggplant and slice crossways 1/4" thick. Mix together eggs, skim milk, and 1 tbsp Parmesan cheese into a batter.

Dip eggplant slices in flour, then into egg batter. Coat with breadcrumbs and place onto a cookie sheet sprayed with vegetable spray. Bake at 325 degrees for 15-20 minutes until golden brown and a little crisp.

Using a 9x12-inch baking pan, cover bottom lightly with some of the tomato sauce. Then cover bottom with a layer of the baked eggplant slices. Cover eggplant slices lightly with more sauce. Sprinkle lightly with grated Parmesan and mozzarella.

Repeat layers as above. Finish with tomato sauce, Parmesan, and mozzarella. Bake at 350 degrees for 40 minutes.


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