1/3 cup olive oil
½ cup flour
½ cup grated Romano cheese
½ cup seasoned bread crumbs
3 large eggs, beaten (or egg substitute)
1 large eggplant (approximately 1 ½ lbs.)
2 cloves garlic, minced
1 medium onion, diced
2 large red, yellow or green peppers (or mixture), sliced into strips
2 cups sliced mushrooms
2 cups Newman's Own® Sockarooni or Bombolina Pasta Sauce
Preheat oven to 350°F. Coat bottom of a 17x11x1-inch baking pan with 1 Tbsp olive oil, and set aside. Mix flour, grated cheese and bread crumbs in bowl; set aside. Beat eggs in a bowl; set aside.
Partially peel eggplant lengthwise (strips), and slice into ¼ inch slices. Dip each slice of eggplant in egg and coat with dry mixture. Place eggplant in baking pan. Overlap eggplant slightly, if necessary. Bake for 15 minutes.
While eggplant is baking, sauté garlic in 3 Tbsp olive oil. When garlic is golden in color, add onion, peppers and mushrooms. Cook until peppers are soft.
Remove eggplant from oven and turn each slice over. Drizzle remaining oil over eggplant. Spread pasta sauce over each slice of eggplant. Sprinkle onion, pepper and mushroom mixture over eggplant. Bake for 30 minutes. Serve with additional grated Romano cheese. Serves 6 as a main dish or 12 as a side dish.
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