No-fry eggplant parmesan

4 servings

Ingredients

Quantity Ingredient
1 cup Parmesan cheese, grated
¾ cup Bread crumbs, fresh
½ cup Mayonnaise (approx)
1 large Eggplant (Aubergine)
1½ cup Tomato sauce, seasoned *
8 ounces Mozarella, shredded

Directions

* Use an Italian style prepared sauce or homemade. Preheat oven to 425F. Slice the washed eggplant into ½" rounds (not necessary to peel). Spread both sides of the rounds with a thin layer of mayonnaise. Combine ¾ cup of the Parmesan cheese with the breadcrumbs and coat the eggplant slices with this mixture. Arrange in one layer on an oiled baking sheet and bake for 15 minutes. 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 minutes or until cheese melts.

Recipe courtesy of: Matt Rosen, 09 Jan 93 15:41:52 Submitted By LAWRENCE KELLIE On 11-23-94

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