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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

Baked Eggplant Recipe

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This recipe for Baked Eggplant is from My Family's Best! A Collection of Recipes, 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:  
3 c. tomato sauce (Mom's recipe)
2 eggplants
4 eggs + 2tbs water beaten
3 c. italian breadcrumbs
1 cup or so oil
4 cups shredded mozzerella cheese
1 cup parmesan cheese
garlic salt
sweet basil
black pepper
Directions:
Directions:
Use basic sauce recipe. For two eggplants beat 4 eggs and add a small amount of water to mix. Slice eggplant very thin. Dip slices in egg and then in flavored bread crumbs. Brown in oil. Drain on paper towels. Add sauce to baking dish as first layer; add eggplant slices; cover each layer with mozzarella and parmesan cheese; sprinkle on garlic salt; sweet basil and black pepper to taste. Repeat layers. Cover with tin foil and bake at 350 for one hour. Make slit in foil to allow steam to escape.
Personal Notes:
Personal Notes:
The only way I will eat eggplant!

 

 

 

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