Frank's Eggplant Parmesian
1 Eggplant smooth and round,skinned & sliced thinItalian flavored breadcrumbs to dredge2 eggs scrambled in wide bowl2 cloves garlic, slicedolive oil to fry in2 cans crushes tomatoesoregano,salt & pepper, hot crushed pepper1 8 oz. pkg shredded mozzarella cheese low moisture1 box good spaghettiHeat olive oil in our Oversized Element SkilletDip sliced eggplant in eggs and dredge through breadcrumbsFry in skillet until a nice golden brownLay flat on brown paper bags to drainBrown garlic in olive oil in our Chef's Sercret by Maxim PotsWhen garlic is golden brown add crushed tomatoes and seasoningsCook for about 45 minutesLayer eggplant, sauce & mozzerella cheese in our Appolia Gormet BakewareUntil eggplant is hot and cheese is meltedServe with a side of spaghetti & salad--- DELICIOUSAlso makes great leftover for sandwiches!!!!!
For additional recipes just email me magnolia1321@bellsouth.net with a request and I will be happy to help.
ENJOY!
You will love this. When we have our NC friends over for dinner, this is their request.
Happy Cooking,
June
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