Eggplant With Two Cheeses Recipe
Summary
Ingredients
| 1/4 cup olive or vegetable oil | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Garlic salt | 1/4 Teaspoon | |
| 1 medium eggplant cut into 1/2 inch slices | ||
| Tomato sauce | 1 Can (10oz) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Shredded mozzarella cheese | 2 Cup (16 tbs) | |
Directions
Heat oil in 12-inch skillet until hot.
Mix flour and garlic salt; coat eggplant with flour mixture.
Cook over medium heat, turning once, until golden brown.
Pour half the tomato sauce into ungreased oblong baking dish, 13 1/2 x 9 x 2 inches.
Add eggplant; sprinkle with Parmesan cheese.
Pour remaining tomato sauce over eggplant; sprinkle with oregano and mozzarella cheese.
Cook uncovered in 325° oven until hot and bubbly, about 25 minutes.
Mix flour and garlic salt; coat eggplant with flour mixture.
Cook over medium heat, turning once, until golden brown.
Pour half the tomato sauce into ungreased oblong baking dish, 13 1/2 x 9 x 2 inches.
Add eggplant; sprinkle with Parmesan cheese.
Pour remaining tomato sauce over eggplant; sprinkle with oregano and mozzarella cheese.
Cook uncovered in 325° oven until hot and bubbly, about 25 minutes.
Chef
