*  Exported from  MasterCook  *
 
                          NO-FRY EGGPLANT PARMESAN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Parmesan cheese, grated
      3/4   c            Bread crumbs, fresh
      1/2   c            Mayonnaise (approx)
    1       lg           Eggplant (Aubergine)
    1 1/2   c            Tomato sauce, seasoned *
    8       oz           Mozarella, shredded
 
   * Use an Italian style prepared sauce or homemade. Preheat oven to 425F.
   Slice the washed eggplant into 1/2 rounds (not necessary to peel). Spread
   both sides of the rounds with a thin layer of mayonnaise. Combine 3/4 cup
   of the Parmesan cheese with the breadcrumbs and coat the eggplant slices
   with this mixture. Arrange in one layer on an oiled baking sheet and bake
   for 15 minutes. Place the eggplant slices in an overlapping fashion in an
   oiled 9x12 casserole, and top with tomato sauce, mozzarella and the
   remaining Parmesan cheese. Bake at 375F. for 20 minutes or until cheese
   melts.
  
 
 
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