Ingredients
-
8
-
-
2
-
1 1/2
-
3/4
-
4
-
1
-
1 1/4
-
3/4
-
-
-
-
-
-
Directions
Baked Eggplant (Aubergine) Marinara, From Bon Appetit, October 2002, From Bon Appetit, October 2002
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Steps
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1
Done
|
Preheat Oven to 350f Lightly Oil Baking Sheet. |
|
2
Done
|
Sprinkle Eggplant Rounds With Salt and Pepper. |
|
3
Done
|
Place Flour and Eggs in Separate Shallow Bowls. |
|
4
Done
|
Mix Breadcrumbs and Parmesan Cheese in Another Shallow Bowl. |
|
5
Done
|
Coat Eggplant Rounds With Flour, Then Eggs, Then Breadcrumb Mixture, Patting to Adhere. |
|
6
Done
|
Heat 2 Tablespoons Oil in Heavy Large Skillet Over Medium-High Heat. |
|
7
Done
|
Add 4 Eggplant Rounds to Skillet. |
|
8
Done
|
Cook Until Golden Brown, About 5 Minutes Per Side; Transfer to Prepared Sheet. |
|
9
Done
|
Repeat With Remaining Oil and Eggplant Rounds. |
|
10
Done
|
Spread 2 Tablespoons Ricotta Cheese Over Each Round. |
|
11
Done
|
Top Each With Sauce and Mozzarella Cheese, Dividing Equally. |
|
12
Done
|
Bake Until Rounds Are Heated Through and Cheese Is Melted, About 15 Minutes. |
