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BAKED EGGPLANT MARINARA Recipe

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This recipe for BAKED EGGPLANT MARINARA, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minnie Candy
Added: Thursday, June 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 small or 1 large eggplant
all-purpose flour
2 eggs, beaten slightly
1 cups bread crumbs
cup grated Parmesan cheese
4 Tbsp olive oil
1 cup ricotta cheese
cup shredded mozzarella
1 cups marinara sauce

Directions:
Directions:
Preheat oven to 350%. Lightly oil baking sheet. Sprinkle eggplant rounds with salt and pepper. Place flour and eggs in separate shallow bowls. Mix bread crumbs and Parmesan cheese in another shallow bowl. Coat eggplant rounds with flour, then eggs, then bread crumbs mixture, patting to adhere.
Heat 2 tbsp oil in heavy large skillet over medium-high heat. Add 4 eggplant rounds to skillet. Cook until golden brown, about 5 minutes per side, transfer to prepared baking sheet. Repeat with remaining oil and eggplant rounds. Spread 2 tbsp ricotta cheese over each round. Top with marinara sauce and mozzarella cheese, dividing equally. Bake until cheese is melted, about 15 minutes. Makes 8 servings. You can prepare up to the point of baking ahead of time and kept refrigerated.

 

 

 

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