Ingredients Jump to Instructions ↓

  1. 6 to 7 eggplants, sliced into 2 inch rounds

  2. 1 large egg, beaten

  3. 1 cup bread crumbs

  4. 2 tablespoons olive oil

  5. Salt and pepper to taste

  6. 1 tablespoon dried parsley

  7. 1 (4-ounce) can sliced mushrooms, drained

  8. 1 (14-ounce) can chunky tomato sauce

  9. 6 thin slices tomato

  10. 8 (1-ounce) slices Wisconsin Scamorze cheese*

  11. 1 teaspoon grated onion

Instructions Jump to Ingredients ↑

  1. Dip eggplant slices in egg and then bread crumbs.

  2. Heat olive oil in skillet; brown eggplant lightly on both sides. Arrange in buttered 12x7 inch baking dish. Season to taste with salt and pepper and sprinkle with parsley and sliced mushrooms.

  3. Pour tomato sauce over casserole. Top with tomato slices and then cheese slices. Sprinkle grated onion over cheese.

  4. Bake at 375°F (190°C) for 30 minutes, or until cheese is melted.


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