Eggplant Tomato Bake

Name: Eggplant Tomato Bake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams package angel hair pasta; 118 milliliters dry bread crumbs; 1 small eggplant, sliced into 1/4 inch rounds; 2 eggs; 118 milliliters all-purpose flour; 2 Tbsps Italian seasoning; 237 milliliters grated Parmesan cheese; 1 Tbsp peanut oil; 237 milliliters ricotta cheese; 397 grams spaghetti sauce; 1 tomato, thinly sliced; 2 Tbsps water

Eggplant Tomato Bake requires about 45 minutes from start to finish. This main course has 653 calories, 32g of protein, and 22g of fat per serving. This recipe serves 4. A mixture of angel hair pasta, spaghetti sauce, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry bread crumbs you could follow this main course with the Gluten Free Dairy Free Coconut Tarts as a dessert.

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water.

Ingredients you will need

Italian Seasoning

Breadcrumbs

All Purpose Flour

Shake

Water

Egg

Equipment you will use

Ziploc Bags

Whisk

Bowl

Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side.

Ingredients you will need

Eggplant