Eggplant Casserole

I like meatless meals like this one, using eggs and cheese for protein. The longest part of preparation is frying the eggplant but it can be done ahead and then the casserole baked before serving. Makes a wonderful dish for company, especially with the Homemade Egg Noodles which also can be made ahead and drying until ready to cook. This recipe can be doubled to serve 12-14.

Eggplant Casserole

 

Ingredients:

One or more large eggplant, as needed (to double, I use three eggplants)

Three eggs, whisked

Italian-seasoned bread crumbs, 15 oz. can

Olive oil for frying

Mozzarella cheese, about ½ lb, grated

Your favorite spaghetti sauce, 48 oz. jar Prego recommended

Pasta noodles, such as linguini

Directions:

Peel and slice eggplant. Dip slices in egg and then in bread crumbs. Deep fat fry in olive oil until golden brown. Take eggplant right from frying pan and lay out in large baking pan (11 x 14”). 

When the eggplant is fried, grate cheese over all and pour spaghetti sauce over. Bake uncovered until bubbly at 350 degrees and serve with prepared pasta.