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Eggplant With Two Cheeses

Global.Potpourri's picture
Ingredients
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Garlic salt 1⁄4 Teaspoon
  Eggplant 1 Medium, cut into 1/2 inch slices
  Tomato sauce 15 Ounce (1 Can)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Dried oregano leaves 1⁄2 Teaspoon
  Shredded mozzarella cheese 8 Ounce (2 Cups)
Directions

Heat oil in 12-inch skillet until hot.
Mix flour and garlic salt; coat eggplant with flour mixture.
Cook over medium heat, turning once, until golden brown.
Pour half the tomato sauce into ungreased oblong baking dish, 13 1/2 x 9 x 2 inches.
Add eggplant; sprinkle with Parmesan cheese.
Pour remaining tomato sauce over eggplant; sprinkle with oregano and mozzarella cheese.
Cook uncovered in 325° oven until hot and bubbly, about 25 minutes.

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