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Recipe Details -
Serving for 6-8
Ingredients
Medium peeled eggplant sliced into 1/4 inch thin slices.
(learn how to
properly prepare eggplant).
1 egg
beaten in bowl
1 cup white flour (add more if needed)
Salt and pepper - a dash or so of each
6-8 cups pasta sauce (save some for serving if any left over)
Olive Oil
2 baking sheets
Instructions
1. Peel the eggplant and slice into 1/4 inch thin slices if not done already.
2. Mix the salt and pepper seasoning with the flour and put in large bowl
or plate.
3. Dip each slice into the egg then into the seasoned flour.
4. Spray baking sheets with oil and lay eggplant slices on them.
5. Drizzle and then spread olive oil over the eggplant for a thin coating.
6. Bake at 400 degrees for 10 minutes or until crispy on edges.
7. Remove from oven and turn it down to 350.
8. Spread pasta sauce on bottom of baking dish.
9. Place a layer of eggplant slices on the layer of sauce, then spread
another layer of sauce on top of the eggplant.
10. Then sprinkle a good amount of parmesan cheese on top and repeat until
full.
11. Bake covered at 350 degrees for 30 minutes or until heated through
and you can see bubbles coming up to the top.
12. Remove foil for the last 10 minutes.
13. Remove from oven and let sit for 15 or 20 minutes before serving.
14. Sprinkle extra cheese on top just prior to serving.
TIP #1: Always end the last layer with sauce then cheese.
Tip #2: Set aside some sauce for serving at the table.
Some like a lot of sauce and some don't, so it's good to have it available.
TIP #3: To prevent tin foil from sticking to the food
when in the oven, use toothpicks to prop up the foil on each corner and
in the middle.
TiP #4: Sprinkling cheese on top just before serving
gives a nicer presentation.
Suggestions for Side Dishes
Angel Hair Pasta
Italian Salad
Cooked Italian Green Beans (see my recipe, these are awesome! No they
are not regular green beans.)
Zucchini Lasagna
Garden Salad
Italian Bred
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