Our Recipes
Casserole
| Wash and dry eggplant.
Cut stem and "other end" off.
Slice eggplant crosswise in 1/4 inch thick slices. (Makes little circles)
Dip slices in egg.
Dip slices in seasoned flour or seasoned bread crumbs.
Fry in heated oil 3 minutes per side.
Set aside onto paper towels to absorb oil. Pat both sides.
In a greased 9x13 baking dish, put down a thin layer of tomato sauce or spaghetti sauce. (I used spaghetti sauce).
Lay down a layer of fried eggplant slices.
Top with spaghetti or tomato sauce.
Top with mozzarella cheese (shredded or sliced).
Repeat layers (eggplant, sauce, cheese) until eggplant is gone.
Sprinkle 2-3 Tbsp of parmesan cheese on top layer (can be left off ... I left it off).
Bake in preheated 400* oven for 20 minutes, until sauce bubbles and cheese is melted.
One eggplant made a nice sized side dish for our family. (Taking into
account my DC are not big veggie eaters.) If you wanted to serve it as
a main dish, you'd need 2-3 eggplants, most likely. And possibly two
pans.
It's very yummy. There is no eggplant flavor in this
at all. It tastes like a very plain meatless lasagna to me. The
eggplant is the lasagna noodle, kind of.
To be even more
healthy, you could probably add a layer of spinach between the sauce
and cheese each time. And add other veggies to your spaghetti sauce.
(Like Lynn puts squash and carrots and such in hers).
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