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Egg Plant Casserole Recipe

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This recipe for Egg Plant Casserole is from The Mackechnie Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large, sliced egg plant, peeled
2 egg whites
1 c. bread crumbs
1 c. grated mozzarella
1 c. tomato sauce
1/2 tsp. dried or fresh basil
salt and pepper to taste
Directions:
Directions:
Slice eggplant, Dip slices in to egg white and then into bread crumbs. Use one hand to dip in eggs and the other hand to dip into crumbs. Lay out on baking sheet or tray. Bake in oven for 5 mins., turning once. Place eggplant slices in a casserole dish by layering. Spread 1 c. tomato sauce over one layer of slices, then add mozzarella, salt, pepper and basil. Layer in casserole dish. Repeat. Bake for 30 mins. at 350º.

 

 

 

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