Saturday, March 21, 2009

40 Meatless Meals- Eggplant Parmesan

3 medium eggplants, thinly sliced
olive oil
3 eggs, beaten
breadcrumbs or flour

2 cups red sauce
2 cups grated Parmesan cheese

Place sliced eggplants in a bowl of salted water for 30 minutes. Rinse and drain well; pat dry.

Dip slices in egg and breadcrumbs; fry until golden brown on each side. Drain on paper towels.

Preheat oven to 400. Arrange eggplant in casserole dish; top with red sauce and cheese. Bake until bubbly.

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