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Eggplant Mozzarella
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An eggplant lasagna

My Own Creation


  • 1 large eggplant
  • 2 eggs, beaten
  • flour for dipping
  • oil to cover 1/4" bottom of electric skillet
  • prepared spaghetti sauce
  • 1-1/2 cups (350 ml) shredded pizza cheese (1/2 mozzarella - 1/2 cheddar)
  • 1 lb (.5 kg). sliced mozzarella cheese
  • Preheat oven to 350 degrees (175 C.).
  • Slice eggplant (unpeeled) into 1/4" rounds.
  • Dip in beaten egg, dredge in flour.
  • Saute quickly in oil in preheated 350 degree (175 C.) skillet.
  • Drain on paper towels.
  • Spoon a thin layer of spaghetti sauce into bottom of rectangular glass baking dish.
  • Place a single layer of eggplant on sauce.
  • Lay sliced mozarella cheese on top of eggplant.
  • Place another layer of eggplant on top - spread on more sauce.
  • Sprinkle shredded pizza cheese on top.
  • Cover with foil and bake for approximately 35 minutes.
  • Uncover and bake for another 20 minutes or until slightly browned on top.
  • Let stand about 15 minutes and cut into serving portions as you like.

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