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Eggplant Roma

Western.Chefs's picture
  Eggplant 1 1⁄2 Pound (1 medium sized one)
  Egg 1 , beaten
  Salt 1 Teaspoon
  Fat/Salad oil 6 Tablespoon
  Processed american cheddar cheese 1⁄4 Pound
  Canned tomato sauce 8 Ounce (1 can)
  Minced onion 4 Tablespoon

Cut eggplant into crosswise slices 1/4" or more thick.
Dip the slices in the beaten egg, to which 1/2 teasp of the salt has been added; then saute slowly in the hot fat until brown on both sides, but not quite tender.
In a shallow baking dish or pan, arrange these eggplant slices in stacks of three each (like pancakes), with slices of cheese between and on top.
Pour around the stacks the tomato sauce, which has been heated with the minced onion, and the remaining 1/2 teasp salt.
Bake in a moderately hot oven of 375°F for 25 min or until the cheese is melted and slightly browned on top.

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