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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lou Ferrigno's Heavenly Eggplant Recipe

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This recipe for Lou Ferrigno's Heavenly Eggplant is from The Ridgecrest First Ward's 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:  
1 Med. Eggplant, cut crosswise in 1/2 inch slices
2 Eggs, beaten in shallow bowl
1 Cup Italian-Style Bread Crumbs
1/2 Cup Olive Oil
1 (15oz.) Carton Ricotta Cheese
1 (14oz.) Jar Spaghetti Sauce
8 Oz. Mozzarella Cheese, sliced
1 Tsp. Italian Herb Seasoning
1/2 Cup Parmesan Cheese, grated
Directions:
Directions:
Dip eggplant slices in eggs then into bread crumbs. Coat completely but shake off excess crumbs. Slowly heat oil in a large skillet. Saute eggplant in pan, a layer at a time until lightly browned on both sides, about two minutes. Drain on paper towels, Preheat oven to 350º. In two small oval baking dishes, make two layers of ingredients in each dish. Start with eggplant then cover with ricotta cheese, sauce, mozzeralla, seasoning and parmesan. Each layer will have 1/4 of the ingredients in it. Bake uncovered for 20 minutes. Let stand 5 minutes before serving.

 

 

 

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