Cooking Tutorial – August 25

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photo 5Eggplant Bake


Eggplant (usually 3 large eggplants will make a large pan)

Breading – Italian bread crumbs, monterey jack cheese, garlic salt, pepper, no-salt seasoning, chicago seasoning, eggs

Sauce: hamburger, mozzarella, monterey jack cheese, freshly grated parmesan, bertolli tomato sauce, stewed tomatoes, green peppers, garlic salt, pepper, no-salt seasoning, chicago seasoning

My Inspiration:


I love to grow fresh vegetables and my garden. I was shocked when I realized my pepper plant was not a pepper plant at all, but a beautiful little eggplant! These are from my garden.

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Step 1:

Take the skin off the eggplant, slice thin.

Prepare two separate bowls for the breading, one for 6 cracked eggs and the other with the actual breading mix.

Let the eggplant slices soak in the egg and then cover both sides, generously and place on a cookie sheet. (I use butter instead of non-stick cooking spray for this, because it’s less oily.)

Bake for 20 minutes on both sides at 350*.

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Step 2:

Ground the hamburger and after it’s done combine all the ingredients, turn the skillet down low and let it simmer for 30 minutes.

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Step 3:

Layer the eggplant with the sauce repeatedly until the pan is full.

Turn the oven up to 375* and top off the dish with fresh mozzarella slices on top.

Cook for 25 minutes and serve with a white wine.


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