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Eggplant Parmigiana with Artichoke Pasta Sauce

Artichoke Pasta Sauce gives some great flavor to this eggplant dish.

Ingredients

  • 2 medium Eggplants
  • 1/2 cup Flour, sifted
  • 2 Eggs, well beaten
  • 1/2 cup Breadcrumbs, sifted
  • 1 tsp. Dried oregano, crumbled
  • 6 Tbsp. Olive oil
  • 1/4 cup Butter, melted
  • 1 tsp. Salt
  • 1 tsp. Black pepper, freshly ground
  • 2 jars Robert Rothschild Farm Artichoke Pasta Sauce
  • As desired Mozzarella or Swiss cheese, sliced thin
  • Directions
    1. Wash and dry the eggplants but do not peel them. Cut into 1/2 inch slices. Sprinkle slices lightly with salt, place them on brown paper and let them drain for 30 minutes. Pat dry and sprinkle lightly with flour. Dip into beaten eggs.
    2. Mix breadcrumbs with oregano, then dip eggplant slices into breadcrumbs.
    3. Combine olive oil and butter in a skillet and heat. Add eggplant slices and sprinkle lightly with the salt and pepper. Saute to a medium brown, about 5 minutes on each side. Preheat oven to 325 degrees F.
    4. Oil a baking pan and cover the bottom with a thin layer of Artichoke Pasta Sauce. Arrange browned eggplant slices on top of the sauce, and sprinkle them lightly with Parmesan cheese. Place a small slice of mozzarella or Swiss cheese on each eggplant slice. Spoon another layer of Artichoke Pasta Sauce over all.
    5. Bake for 20-25 minutes. This dish is substantial enough to serve as an entree. Yield 6 servings.

Products used in this recipe

Artichoke Pasta Sauce
Artichoke Pasta Sauce
$9.99
   

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