Скачать или смотреть Middle School Cooking Club: Eggplant and Tomato Bake

Eggplant Tomato Bake

1/2 cup Dry Bread Crumbs
2 tbsp Italian Seasoning
2 Eggs
2 tbsp Water
1 14oz jar Spaghetti Sauce
1 small Eggplant, sliced into 1/4 inch rounds
1 tbsp Peanut Oil
1 cup Ricotta Cheese
1 cup Parmesan Cheese, Grated
1 Tomato, thinly sliced
1 pckg Angel Hair Pasta

Method:

Preheat oven to 350 degrees F. In plastic bag, combine the flour, bread crumbs, and Italian seasoning. Shake to mix. Whisk together the eggs and water.
Heat oil in large skillet. Dip eggplant slices, then place in bag to coat. Fry slices in skillet until golden brown on each side.
Spread pasta in square pan. Cover with eggplant slices, top with more sauce. Mix cheeses and spread over dish. Spread sauce over cheese and top with tomato slices.
Bake for 20-30 minutes, until cheese is melted. Serve over pasta.

Calories: 163
Fat (g): 12
Protein (g): 7
Fiber (g): 3
Carbohydrate (g): 8
Sodium (mg): 244
*Does not include pasta

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