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Scalloped Eggplant Italian

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Ingredients
  Eggplant 1 Large
  Eggplant 1 Large, pared and sliced thin
  Egg 1 , beaten
  Egg 1 , beaten well
  Bread crumbs 1 1⁄2 Cup (24 tbs) (1 Can)
  Egg white 1
  Fine bread crumbs 1 1⁄2 Cup (24 tbs)
  Mozzarella cheese 8 Ounce, sliced (Made From Partially Skimmed Milk, 1 Package)
  Canned tomato sauce/2 cups, seasoned tomato sauce 16 Ounce
  Tomato sauce/2 cups tomato sauce, seasoned 8 Ounce (2 Cans)
  Oregano 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Tabasco 1 Dash
  Pepper To Taste
Directions

GETTING READY
1) Preheat oven to 350°F.

MAKING
2) In a skillet, heat oil.
3) Dip eggplant into beaten egg, then coat with crumbs.
4) Brown the eggplant slices in hot oil on both sides.
5) In a 2-quart casserole, place 1/4 of the eggplant slices in the bottom.
6) Top the eggplant slices with 1/4 of the cheese slices.
7) In another bowl, combine tomato sauce with the remaining ingredients.
8) Spread 1/4 of sauce over the eggplant and cheese.
9) Repeat the layers to use all the ingredients and end with sauce.
10) Cover with a lid or foil and place inside oven to bake for about 1 hour.

SERVING
11) Serve the preparation hot by sprinkling little parmesan cheese on top, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
70 Minutes
Ready In: 
75 Minutes
Servings: 
4

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