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Receta No Fry Eggplant Parmesan
by Global Cookbook

No Fry Eggplant Parmesan
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Ingredientes

  • 1 c. Parmesan cheese, grated
  • 3/4 c. Bread crumbs, fresh
  • 1/2 c. Mayonnaise (approx)
  • 1 lrg Eggplant (Aubergine)
  • 1 1/2 c. Tomato sauce, seasoned *
  • 8 ounce Mozarella, shredded

Direcciones

  1. Use an Italian style prepared sauce or possibly homemade. Preheat oven to 425F. Slice the washed eggplant into 1/2" rounds (not necessary to peel). Spread both sides of the rounds with a thin layer of mayonnaise. Combine 3/4 c. of the Parmesan cheese with the breadcrumbs and coat the eggplant slices with this mix. Arrange in one layer on an oiled baking sheet and bake for 15 min. Place the eggplant slices in an overlapping fashion in an oiled 9x12" casserole, and top with tomato sauce, mozzarella and the remaining Parmesan cheese. Bake at 375F. for 20 min or possibly till cheese melts.