Recipes & More Recipes Virginia Eggplant Tomato Mozzarella

Eggplant_Parm_small

2 Eggplants

2 Cups Tomato Puree (make puree using 2 lbs of tomatoes pureed in a blender or food processor)

3 Tomatoes

1 #Mozzarella

2 Tbsp Mrs. Bryant's Oil Melange Olive Oil Blend dispense from Misto

½ Cup Breadcrumbs

2 Free-Range Chicken Eggs

2 Tsp Mrs. Bryant's Italy Spice Blend

Slice Eggplants to ¼ inch thickness, leaving peel on. Beat the eggs. Dip Eggplant in eggs. Dredge dipped eggplant in breadcrumbs. Bake at 425 for 10 minutes, turn and continue to bake for 5 more minutes. Add 1-2 Tbsp of tomato sauce to each eggplant slice. Sprinkle Mrs. Bryant's Italy Spice Blend on each slice. Place a 1/8 inch thick slice of tomato on to each eggplant slice. Top with mozzarella cheese. Return to oven and bake for an additional 10 minutes or until done.

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