Eggplant Bolognese

Eggplant Bolognese

Credit: Fresh Ideas

Eggplant Bolognese

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by Leigh Ann

KING5.com

Posted on May 31, 2010 at 6:05 PM

Updated Wednesday, Oct 30 at 2:48 AM

 

Ingredients:

1 Cup Seasoned Dry Breadcrumbs
1/2 Cup Buitoni Shredded Parmesan Cheese
2 Eggs, beaten
1 Tablespoon Milk
1 Large Eggplant, cut into 1/2" slices lengthwise
1/3 Cup Flour
1 Teaspoon Olive Oil
1 Container Buitoni Bolognese Sauce, 14 ounces
1 1/2 Cups Mozzarella Cheese, shredded
Fresh Basil, coarsely chopped

 

Instruction:

  • Preheat oven to 375°F. Combine bread crumbs with Buitoni shredded Parmesan cheese in shallow bowl or plate. Combine egg and milk, pour in pie plate or shallow pan. Place flour on a large plate. Dredge eggplant slices in flour, then egg mixture, then bread crumbs.
  • Cover a baking sheet with aluminum foil, and lightly brush with oil. Place eggplant slices in single layer. Bake 20 minutes.
  • Meanwhile, in a saucepan, heat Buitoni Bolognese sauce. Remove eggplant from oven, turn eggplant over. Top with sauce, then mozzarella, dividing equally. Bake for 8-10 minutes, until cheese is melted and bubbly. Top with basil.

 

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