Oven Fried Eggplant or and Zucchini Parmesan

Recipe by Rita1652
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • SAUCE: Coat bottom of a large pot with olive oil.
  • Add onions, celery, and garlic and saute until tender about 5 minutes.
  • Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
  • Bring to boil; reduce heat and simmer for 1 hour.
  • Stir and stir and stir.
  • EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
  • Mix eggs and buttermilk in bowl.
  • Dip slices of dusted eggplant into egg mixture.
  • In the same bag with the left over flour add seasoned breadcrumbs to it.
  • Then dip eggplant into bag of seasoned breadcrumbs to coat them.
  • Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
  • Cheese mixture: mix all together.
  • Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
  • Top with extra grated cheese.
  • Bake in oven at 325 degrees for 30 minutes.
  • Serve with crisp Italian Bread and green salad.
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