No Fry Eggplant Parmesean
From juniprune 15 years ago
- 45 minutes to make
- Serves 68
This was always a holiday tradition to have this with our Christmas dinner which consisted of Lasagna, baked chicken, salad...........
Ingredients
- 3 medium eggplants, washed and sliced thin shopping list
- olive oil shopping list
- 1 ball mozzerella cheese - sliced or grated shopping list
- 2-12oz. jars prepared Italian pasta sauce shopping list
- 1 - 1/2 cups Parmesean or romano cheese - grated shopping list
- 2 cups seasoned Italian breadcrumbs shopping list
- Pinches of salt................. shopping list
How to make it
- Slice eggplant-salt
- Place on paper towels - dry for about 15 minutes then transfer to oil prepared cookie sheets (2 cookie sheets.
- Bake at 350 deg. for 35 minutes or until soft and brownish. Remove from oven
- Cover bottom of 13 x 9 dish/pan with tomato sauce................put slices of eggplant on top - then layer mozzerella cheese, breadcrumbs, parmesean or romano cheese, more eggplant, etc until all eggplant is used................
- Cover with aluminum foil...........Bake at 350 for 35 minutes or until bubbly.
People Who Like This Dish 4
- reviews Anycity, Anystate
- greekgirrrl Long Island, NY
- jencathen TX
- clbacon Birmingham, AL
- juniprune CA
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The Rating
Reviewed by 3 people-
Everyone liked this recipe. I used more Mozzarella then called for.
jencathen
in loved it
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I am making this tomorrow night for dinner based on Jen's recomendation.
greekgirrrl
in Long Island loved it
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