No Fry Eggplant Layers (adapted)
1 28 ounce can diced tomatoes
2 cups marinara sauce
1/2 cup red wine
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon sugar
2 eggplants, peeled and sliced in one quarter inch pieces
2 egg beaters
1 1/2 cups ground taco chips
1/2 cup Parmesan
1 teaspoon Italian seasoning
vegetable cooking spray
3 cups shredded Mexican cheese (4 cheeses mixed from Costco)
Spray 2 cookie sheets with cooking oil. Set aside.
Sauce - Mix marinara and diced tomatoes. Add wine and spices. In a large saucepan, bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
Eggplant - Combine 1/4 cup of water with egg beaters or eggs in a shallow bowl. In another bowl, combine crumbs, Parmesan cheese and Italian seasoning. Stir well. Set aside.
Place eggplant in a large bowl and add water to cover. Let stand for 30 minutes. Drain well. Blot dry with paper towels.
Dip eggplant slices into egg mixture, then into crumbs. Place on cookie sheet. Broil for 5 minutes on each side. Set aside.
Put it together:
Preheat oven to 350 degrees. Spread some tomato sauce on the bottom of 13 x 9 baking pan. The book says to spray the pan first but I didn't. I had no problems with burning.
Place half of eggplant over sauce. Top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant and cheese.
Bake for 30 minutes or until bubbly. Let stand for 5 minutes before serving.
This makes 12 servings.
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