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Ingredients: 1 medium eggplant, peeled and diced 1 medium chopped onion 1 15 ounce can of tomatoes (I use diced canned tomatoes with green chillies for a spicy taste) Brown the eggplant and onion in olive oil. Drain on paper towels. (If you are watching your fat, bake the eggplant in the oven) Add the tomatoes and refrigerate. Serve cold with Italian Bread. I love eggplant and this is different because it is serve it hot or cold. You can buy this is the specialty food section and it is expensive and does not compare to homemade! Do You Like This Recipe? It is from the cookbook "Recipes My Nonna Taught Me" by Francena" You may purchase the book at Francena's Website 
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| Layered Eggplant Parmesan Casserole Serves 6 1 medium eggplant 2 large eggs 1/2 cup seasoned Italian bread crumbs 4 tablespoons olive oil, divided 1 24-ounce jar tomato-basil marinara sauce 1 16-ounce box Mrs. T's potato and cheddar pierogies 1 1/2 cups shredded mozzarella cheese, divided Preheat oven to 350° F. Cut eggplant into 1/2-inch-thick slices. Beat eggs in bowl. Place bread crumbs in separate bowl. Dip eggplant slices in eggs to coat; dip into bread crumbs to coat well on both sides. Heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat; add eggplant slices and cook until lightly browned on both sides. Repeat with remaining eggplant slices and olive oil. Grease a 2 1/2-quart baking dish. Spoon 1/3 of marinara sauce on bottom of dish. Arrange half of frozen pierogies on sauce. Top with half of eggplant slices, 1/2 cup mozzarella cheese and half of remaining sauce. Repeat with remaining ingredients, finishing with sauce and mozzarella cheese. Bake 30 minutes or until mixture is hot and bubbly. #10035_FF Source: Mrs. T's (Family Features) Meat won't be missed at the dinner table with Layered Eggplant Parmesan Casserole. This take on the classic Italian favorite combines breaded eggplant slices, zesty marinara sauce, melted mozzarella cheese and layers of pierogies - the perfect pairing of pasta and potatoes - all in one deep dish. Appetizer Recipes Vegetable Recipes The Italian Store Everything Italian from Soup to Nuts Back to Home Page Email Me! Copyright 1999-2011 Privacy Policy |