Noodle Eggplant Casserole
1/2 (12 ounce) package of medium egg noodles
one 12 ounce eggplant, peeled and cut into 1/4 inch slices
2 eggs, beaten
1 cup of fine dry breadcrumbs
1/4 cup of vegetable oil
one 16 ounce can of tomatoes, undrained and chopped
one 8 ounce can of tomato sauce
1/2 teaspoon of dried whole oregano
1/8 teaspoon of pepper
1/3 cup of grated Parmesan cheese, divided
2 cups (8 ounces) shredded mozzarella cheese, divided
Cook noodles according to package directions; drain and set aside.
Dip eggplant slices in eggs; coat with breadcrumbs. Brown eggplant
slices in oil in large skillet. Drain eggplant on paper towels. Combine
tomatoes, tomato sauce, oregano, and pepper in a medium mixing bowl,
stirring well.
Layer half of eggplant, noodles, tomato mixture, Parmesan cheese, and
mozzarella in a lightly greased 13x9x 2 inch baking dish. Repeat layers.
Cover and bake at 375ºF, for 30 minutes, uncover and bake an
additional 15 minutes.
Serve hot. Yield: 10 to 12 servings |
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