Eggplant parma casserole***

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Recipe by: selim

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

- G. Granaroli XBRG76A
-MM:MK VMXV03A
2 lg Firm eggplants
Oil for frying
3 Eggs
2 c Flavored breadcrumbs
2 lb Ricotta
8 oz Mozzarella
3/4 c Grated cheese
3 To 4 c marinara sauce
Salt and pepper to taste

Peel and slice eggplant (1/4 "). Beat eggs with dash of salt. Heat
oil in pan til hot but not smoking. Dip each slice of eggplant in egg
and bread crumbs and fry til golden. Drain well. Continue til all are
fried. In an ovenproof dish (8x14 or larger) Place enough sauce to
cover pan. Make layer of eggplant by placeing in sauce and turning to
coat on both sides. Add a bit more sauce. Cover with dabs of ricotta
and slices of mozzarella. Dip each nest slice of eggplant in sauce to
coat and continue process until you have about three layers. Top with
extra sauce and cheese. Bake in oven at 350 for 1 hour. 1/2 covered
lightly, 1/2 uncovered. When you remove it from the oven let it sit
for 15 min. before serving. Serve with crusty bread and a salad.