Archive for July, 2007

Ingredients

• 1 large eggplant
• 2 eggs
• 1 cup Italian breadcrumbs
• 1/2 cup olive oil
• 1/4 cup Parmesan cheese
• 2 tsp. oregano
• 1/2 lb mozzarella
• 1 large can of tomatoes

Directions

• Peel eggplant and slice 1/4″ thick.
• Salt and drain in colander.
• Squeeze dry.
• Oil 15 X 10 X 1 pan.
• Dip slices in egg and crumbs.
• Bake at 400 for 5 min each side.
• Layer in 2 qt. Casserole.
• Sprinkle with Parmesan cheese, oregano, mozzarella, and sauce.
• Top with mozzarella.
• Bake uncovered at 350 for 30 min.

Suzy

Ingredients

• 2 lbs. Zucchini Squash
• 1/2 cup flour
• 1 cup oil for frying
• 1/2 cup grated Parmesan or Romano cheese
• 1 lb. thin sliced Mozzarella cheese
• 2 cups tomato sauce

Directions

• Slice zucchini into 1 inch pieces and sprinkle with the flour.
• Fry in oil until light brown.
• Butter a baking dish and place in a layer of zucchini.
• Sprinkle with some of the grated cheese and add some tomato sauce.
• Add a layer of Mozzarella cheese slices.
• Repeat the process until all ingredients are used,
• Ending with Mozzarella slices on top.
• Bake in oven at 375 for 30-40 minutes.
• Serve either hot or cold.

Lena