Preheat the oven to 375F
INGREDIENTS:
2 large eggplants, peeled and thinly sliced
olive oil for frying
2 cups Italian seasoned bread crumbs
1 16 oz mozarella,grated
1/2 cup parmesan cheese
1 jar of Prego spaghetti sauce
1/2 cup ketchup
1 medium onion,chopped
fresh basil leaves
3 eggs,beaten
1/2 tsp red pepper flakes
Dip eggplant slices in egg, then in bread crumbs
Fry in olive oil
When the eggplant is cooked to tenderness and well browned on both sides, remove them from the skillet and drain the slices on paper towels. Finish cooking all of the eggplant slices. Add more olive oil to the pan if needed.
For best sauce. put together the spaghetti sauce ,ketchup,2 tbsp olive oil, and onion in a pan and slowly simmer for about 45 minutes .Stir as often as possible..stir in the basil at the last minute
Spoon some spaghetti sauce to cover the bottom of the pan
Add layer of eggplant,spread some sauce over.Sprinkle about 1/3 of the grated mozarella and parmesan cheese..Repeat 2 more layers of everything and sprinkle with parmesan cheese on top
Cover with foil and Bake for 45 minutes . Uncover and bake for another 15 minutes until it is golden and bubbling
Cool before cutting…
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