Scalloped Eggplant Italian
Scalloped Eggplant Italian is an moderately easy dinner. Made with 1 large eggplant, pared and sliced thin, 1 egg plus 1 egg white, beaten well or two egg whites or substitute equivalant to 1 egg, 1 1/2 c. fine bread crumbs, 1 (8 oz.) pkg. sliced mozzarella cheese (made from partially skimmed milk) and 2 (8 oz.) cans (2 c.) seasoned tomato sauce, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Dip eggplant into beaten egg then into crumbs.
Brown in hot oil.
Place 1/4 of the eggplant slices in the bottom of a 2-quart casserole and top with 1/4 of the cheese slices.
Combine the tomato sauce with the remaining ingredients and spoon 1/4 of the sauce over the eggplant and cheese.
Repeat layers until all ingredients are used, ending with sauce.
Cover and bake at 350Β° for about 1 hour.
π· Perfect Pairings
Complete your meal with these
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