Eggplant Monreale
Source of Recipe
copykat forum
List of Ingredients
This is a recipe for eggplant that I make and it is wonderful. I make it occasionally for a dinner casserole when we do a meatless meal. I used to work for a Psychiatrist and once a week we would have a staff meeting and lunch and the Doctors Business manager broght this dish one time and he shared his recipe with all of us. It was a keeper!!! Not exactly what you asked for but it is a similar type of dish.....
Eggplant Monreale
1 can chopped tomatoes
1 small can tomato sauce
2 tablespoons onion flakes
1 teaspoon dried basil flakes
1 teaspoon dried oregano flakes
1/4 teaspoon garlic powder
1 tablespoon Chablis (dry white wine)
1 medium eggplant, peeled
2 eggs, beaten
1/2 teaspoon salt
1 cup dry breadcrumbs
1/3 cup olive oil
1/3 cup vegetable oil
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese, grated
Combine the tomatoes, sauce, seasoning and wine in a medium saucepan. Bring to a boil; reduce heat and simmer for 20 minutes.
Cut eggplant into 1/4 inch slices. Combine eggs and salt. Dip each eggplant slice in the egg mixture and coat with breadcrumbs. Combine oils in a skillet; fry eggplant slices in hot oil until golden brown. Drain well on paper towels.
Place half of the eggplant slices in a 12 x 8 x 2 inch baking dish; spread with half of the tomato sauce. Repeat layers. Sprinkle with cheeses and bake at 325 degrees for 15 to 20 minutes.
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