Ingredients:
1 Large Eggplant
1 Cup meat sauce or Marinara sauce
1 Cup shredded Mozzarella cheese
1/4 Cup Parmesan cheese
Handful of shredded Italian five cheese or freshly grated Parmigiano-Reggiano cheese
Extra virgin olive oil
Italian Breadcrumb
1 Egg or Milk
Salt
Preparation:
Preheat oven to 400 degrees F.
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 8-10 minutes on each side. Or you can shallow fry the eggplant in olive oil until both sides of the eggplant turned brown and crispy. Then sprinkle salt on eggplants.
Lower the heat to 350 degrees F.
In a 9x13 inch baking dish spread sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella, italian five cheese and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.
Bake in preheated oven for 25 minutes, or until golden brown.
Serve hot with Garlic bread.
1 Large Eggplant
1 Cup meat sauce or Marinara sauce
1 Cup shredded Mozzarella cheese
1/4 Cup Parmesan cheese
Handful of shredded Italian five cheese or freshly grated Parmigiano-Reggiano cheese
Extra virgin olive oil
Italian Breadcrumb
1 Egg or Milk
Salt
Preparation:
Preheat oven to 400 degrees F.
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 8-10 minutes on each side. Or you can shallow fry the eggplant in olive oil until both sides of the eggplant turned brown and crispy. Then sprinkle salt on eggplants.
Lower the heat to 350 degrees F.
In a 9x13 inch baking dish spread sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella, italian five cheese and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.
Bake in preheated oven for 25 minutes, or until golden brown.
Serve hot with Garlic bread.
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