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Soups
and Vegetables:
Eggplant
Parmesan Casserole
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
1
large eggplant
3
eggs, slightly beaten
2
cups Italian seasoned bread crumbs
1/2
cup vegetable or olive oil
8
ounces Parmesan or sharp cheddar cheese, grated
1
(8-ounce) can tomato sauce
TO
PREPARE:
Peel
eggplant and slice thinly, dip in egg, then in bread crumbs. In a
large skillet, fry eggplant until tender and brown. Drain on paper
towels. Place alternate layers of eggplant, grated cheese and tomato
sauce in 2-quart casserole. Bake at 350 degrees until bubbling hot,
about 30 minutes.
SERVES
10
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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