Gino’s Eggplant Parmesan

Gino’s Eggplant Parmesan

1 medium eggplant peeled and sliced ¼ inch slices.
2 eggs beaten with some milk
Flavored Italian bread crumbs
Olive oil
Dried oregano
One container of Ricotta Cheese
Gino’s Tomato Sauce
Salt and pepper, to taste
Grated Parmesan cheese

Slice washed eggplant 1/4-inch thick. Dredge slices in flour. Then dip slices into the egg mixture and then into the bread crumbs, coat well. Fry slices in olive oil until the slices are brown. They should be browned on both sides. Set aside.

Preheat oven to 400 degrees F In a small saucepan heat Gino’s Tomato Sauce. In a baking dish line the bottom with some sauce, arrange browned eggplant slices in 1 layer. Spread some sauce on each slice. Sprinkle each eggplant with some mozzarella place a couple of dollops of Ricotta on each layer and sauce until all is used. Top with Parmesan cheese and mozzarella and bake for about 20 minutes or until the top is browned. Serve hot cold or indifferent

About gino984

A well fed middle aged male with strong opinions and a sense of humor. I was a Commissioned Officer in the United States Army Military Police Corps. I also spent some years in manufacturing management in both union and non union environments. I know how to lead and how to supervise. I also know how to share what I know. My degree is in Criminal Justice so that means I have a background in Psychology and Sociology. When you couple my Law Enforcement and Security training and experience with my education and experience in management and leadership you get a unique view on Supervision and Leadership.
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