Scalloped Eggplant Italian
Scalloped Eggplant Italian is an moderately easy Italian dinner you can prepare in about 1 hour 6 minutes. Made with large eggplant, pared and sliced thin, egg plus 1 egg white, beaten well or two egg whites or substitute equivalant to 1 egg, c. fine bread crumbs, (8 oz.) pkg. sliced mozzarella cheese (made from partially skimmed milk) and (8 oz.) cans (2 c.) seasoned tomato sauce, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
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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