Layered eggplant parmesan casserole

From staff and wire reports

March 11, 2010 at 9:58 am  | Mobile Reader | Print 

Family Features

Ingredients:
1  medium eggplant
2  large eggs
1/2  cup seasoned Italian bread crumbs
4  tablespoons olive oil, divided
1 24-ounce jar tomato-basil marinara sauce
1 16-ounce box Mrs. T's potato and cheddar pierogies
1 1/2  cups shredded mozzarella cheese, divided

Directions:
Preheat oven to 350° F.

Cut eggplant into 1/2-inch-thick slices. Beat eggs in bowl. Place bread crumbs in separate bowl. Dip eggplant slices in eggs to coat; dip into bread crumbs to coat well on both sides.

Heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat; add eggplant slices and cook until lightly browned on both sides. Repeat with remaining eggplant slices and olive oil.

Grease a 2 1/2-quart baking dish. Spoon 1/3 of marinara sauce on bottom of dish. Arrange half of frozen pierogies on sauce. Top with half of eggplant slices, 1/2 cup mozzarella cheese and half of remaining sauce. Repeat with remaining ingredients, finishing with sauce and mozzarella cheese. Bake 30 minutes or until mixture is hot and bubbly.

Yield: 6 servings
Have a great recipe?  Email michelles@heraldguide.com