Ingredients:
2/., cup flour salt
1 medium eggplant, peeled & cut into
1/2,” slices
1/2, cup milk vegetable oil
2 medium zucchini squash thinly sliced
1 medium onion chopped
1/x tsp. red pepper
2 cup cottage cheese
1/2 cup dry bread crumbs
I (8-oz.) package mou. arella cheese, diced
1 (15.25-oz.) jar spaghetti sauce with mushrooms
Instructions:
Combine flour and I t. salt. Dip eggplant slices in milk, dredge in flour and fry in hot oil until golden brown. Drain and set aside. Reserve drippings. Add zucchini and onion to pan, saute vegetables until barely tender. Stir in cayenne pepper. Combine cottage cheese, eggs and 1⁄2 t. salt. Set aside. Arrange 2 eggs sliced in greased I3″X 9″ pan. Spoon 112 of zucchini and onion over eggs. Top with 1/2 bread crumbs, 111 cottage cheese, half of cheese, and 1/1 spagheni sauce. Repeat. Bake at 350° for I hour. Yields 6-8 servings.
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