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Title: Eggplant Parmigiana (Olive Garden)
Categories: Vegetables, Cheese, Breads, Sauces, Herbs
Yield: 6 servings
1/2 c Plain bread crumbs
1 tb Grated Parmesan cheese
1 ts Dried oregano
1/4 c A-P flour
2 lg Eggs: lightly beaten
1 lb Eggplant; trimmed, sliced
- across in 1/4" slices
1 c Spaghetti sauce
2 oz Finely shredded mozzarella
- cheese
Set oven @ 375ºF/190ºC.
Coat two 10" x 15" rimmed baking sheets with cooking
spray.
In a shallow dish, combine bread crumbs, Parmesan
cheese, and oregano; mix well. Place flour in another
shallow dish and place eggs in a third shallow dish.
Dip eggplant slices in flour, then eggs, then bread
crumb mixture, coating completely with each. Arrange
eggplant in a single layer on baking sheets. Lightly
coat tops of eggplant with cooking spray.
Bake 20 to 25 minutes, or until golden.
Spoon spaghetti sauce evenly over eggplant slices, then
sprinkle with mozzarella cheese. Bake 5 to 7 additional
minutes, or until the cheese is melted. Serve
immediately.
RECIPE FROM:
https://www.mrfood.com
Uncle Dirty Dave's Archives
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... Foods labeled "high fiber" now labeled as "tastes like cardboard"
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