1 Cup (16 tbs) (Hot, About 1.5 Tablespoons Per Skillet Of Breaded Eggplant Slices)
Italian sauce/Spaghetti sauce / homemade marinara sauce
24 Ounce (Prego Brand-Three Cheese Variety In 23.5-Ounce Jar)
Shredded mozzarella cheese
2 Cup (32 tbs)
Shredded parmesan cheese
1⁄2 Cup (8 tbs)
Peel a large eggplant and cut into ¼ to 3/8-inch slices. Sprinkle each slice with salt, and place in a bowl. Let stand 30 minutes; rinse and pat dry. Dip in eggs and coat with Ritz cracker crumbs. Fry in hot peanut oil until golden brown on both sides. Drain on paper towels. (You may need to fry the slices in shifts, adding additional peanut oil.) Place half of the browned eggplant slices into a 12-inch by 8-inch by 2-inch (or similarly sized) baking dish. Spread with half of the Italian sauce. Top with half of the shredded mozzarella and Parmesan cheeses. Repeat layers. Bake at 350 for 20 to 25 minutes, or until mixture is thoroughly heated. It will be bubbly, the cheese will have melted and the eggplant will have softened. Serve immediately with hot baked bread! This is a great vegetarian dish; just use Italian sauce made with vegetables only. It is a delicious departure from pasta with Italian sauce. Enjoy!!!
Need a new recipe for a quick dinner tonight? Just gather your pots and pans and get streaming the recipe video to master this veggie cheesy delight. Betty's eggplant parmesan makes for a great vegetarian dish that does well for weeknight supper and also makes a scintillating entry when you are entertaining at home.