Ingredients
-
4
-
1
-
2
-
1
-
1/2
-
1/2
-
1
-
1
-
1
-
1
-
4
-
2
-
4
-
1/4
-
2
Directions
Rolled Stuffed Eggplant (Aubergine), Take the work out of entertaining with this make-ahead main dish! Original recipe by Joanne Scanapico with a few adapations of my own It makes a Delish Italian meal Prep and cook times are estimates since I haven’t made it in awhile Been on diets Poor us!!, Wonderful recipe – breading the eggplant before baking makes all the difference I cheated and used jarred sauce – but the eggplant was wonderful!! My husband even raved about it and he’s a meat and potatoes man Will definitely make this again! Thank you!!, We loved this recipe I add onions and more garlic to the sauce and doubled it when it was finished cooking I blended it and then add a bit of butter to give it creaminess I served these over linguine that I mix with spaghetti squash it was delirious thanks for sharing
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Saute Garlic in 1 Tbls. |
|
2
Done
|
of Oil in Large Saucepan Until Golden Brown, About 4 Minutes. |
|
3
Done
|
(do not Burn). |
|
4
Done
|
Working in Batches, Combine Crushed Tomatoes, Tomato Sauce, Salt, Pepper, Basil, Oregano, and Parsley in Blender. |
|
5
Done
|
Whirl Until Smooth. |
|
6
Done
|
Pour Into Saucepan. |
|
7
Done
|
Add Bay Leaf. |
|
8
Done
|
Bring to Boiling. |
|
9
Done
|
Lower Heat; Simmer, Partially Covered, 30 Minutes. |
|
10
Done
|
Reserve. |
|
11
Done
|
Combine Crumbs and Flour in Large Shallow Pan. |
|
12
Done
|
Beat Eggs and Milk in Large Bowl. |
|
13
Done
|
Peel Eggplants; Cut Lengthwise Into 1/8-Inch-Thick Slices. |
|
14
Done
|
Dip Into Egg Mixture; Dredge With Flour Mixture, Shaking Off Excess. |
|
15
Done
|
Set on Wax Paper. |
