Ingredients :
2 very little Eggplants; unpeeled flip over 1/4−inch rounds
2 Eggs; gently overpowered
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves unclothed and halved
3/4 Cup oil
20 Ounce Tomatoes, canned
1/3 Cup ingredient
2 Tablespoon Minced Basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound cheese; thinly sliced
Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper. Refrigerate twenty
minutes. in an exceedingly giant cooking pan, saute garlic in two tablespoons oil for 1−2 minutes.
take away garlic and add tomatoes, ingredient, basil, salt and pepper. cowl and simmer half-hour. heat
up kitchen appliance to 350F. Brown eggplant in 1/4−inch oil in an exceedingly giant frying pan.
Drain on paper towels. place a skinny layer of spaghetti sauce into a baking dish and layer eggplant,
sauce, Parmesan and cheese, alternately. finish with cheese on prime. Bake, uncovered, for a
half-hour.
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