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Liven Up the Lenten Season
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 (Family
Features)
This Lenten season, meat won't
be missed at the dinner table
with Layered Eggplant Parmesan
Casserole. This take on the
classic Italian favorite,
combines breaded eggplant
slices, zesty marinara sauce,
melted mozzarella cheese and
layers of pierogies - the
perfect pairing of pasta and
potatoes - all in one deep dish.
This meal's great flavor is
surpassed only by its
convenience, requiring less than
ten ingredients and prepared in
less than an hour. And if your
family is craving a meatier
meal, add a pound of crumbled,
cooked sausage to the marinara
sauce. |
|
cooking good in greene |
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Layered Eggplant Parmesan Casserole |
 |
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Serves 6 |
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.
Optional: Add one pound
crumbled, cooked sausage meat to
marinara sauce.Source: Mrs. T's |
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