Italian Eggplant Tomato Bake You Have To Try

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Italian Eggplant Tomato Bake

"Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An clean and scrumptious Italian meal."

Ingredients :

half of cup all-cause flour
half cup dry bread crumbs
2 tablespoons Italian seasoning
2 eggs
2 tablespoons water
1 small eggplant, sliced into 1/4 inch rounds
1 tablespoon peanut oil
1 (14 ounce) jar spaghetti sauce
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 tomato, thinly sliced
1 (8 ounce) package deal angel hair pasta

Instructions :

Prep :	Cook : 4M	Ready in :

Preheat the oven to 350 stages F (one hundred seventy five degrees C).
In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to combine. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high warmness. There must be enough oil to thinly coat the lowest of the skillet. Dip the eggplant slices in egg, then area inside the bag and shake to coat. Fry the slices inside the skillet until golden brown on every side. Remove, and drain on paper towels.
Spread a thin layer of spaghetti sauce within the bottom of a 9 inch rectangular baking dish. Cover with the eggplant slices, then pinnacle with greater sauce. Mix collectively the ricotta cheese and Parmesan cheese; unfold over the eggplant. Spread sauce over the cheese, and pinnacle with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
Bake for half-hour inside the preheated oven, or till cheese is melted and sauce is bubbling.
Meanwhile, bring a big pot of lightly salted water to a boil. Add the pasta, and cook dinner for about three mins, or till soft. Drain. Serve the eggplant tomato bake over pasta.

Notes :

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