Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Oil -- for frying
1 md Eggplant -- unpeeled
2 Eggs -- slightly beaten
2 tb Water -- cold
1 1/2 c Fine bread crumbs
2 1/2 c Italian style meat mix * --
- thawed
1/2 c Parmesan or romano cheese --
- grated
12 oz Mozarella cheese (2 pkg) --
- sliced
* Separate recipe.
** I'd use deli cheese, much cheaper.
Refrigerate the casserole overnight, then bake it about 45 minutes at
375 F.
Pour oil 1/2" deep in large skillet. Heat to 375 F. At this temp a 1"
cube of bread will turn golden brown in 50 seconds. Cut eggplant into
15 slices about 1/4" thick; set aside. In a small shallow dish or pie
plate, beat eggs and water to combine; set aside.
Pour bread crumbs into another small shallow dish or pie plate. Dip
eggplant into egg mixture then into breadcrumbs. Turning once, brown
coated eggplant slices in hot oil til tender when pierced with a
fork. Add more oil, if needed. Preheat oven to 375 F. Butter a 2 qt
casserole dish. Arrange 5 eggplant slices over bottom of dish,
overlapping if necessary. Top evenly with about 1/3rd of the Italian
style meat mix, 1/3rd of the grated cheese, and 1/3rd of the
mozzarella cheese slices. Repeat making 2 more layers. Bake uncovered
30 to 40 minutes until cheese melts and sauce bubbles.
