 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | eggplant, peeled (yield from 1-1/4 lb) | Eggplant | 2 | tablespoons | all-purpose flour | 1 | large | eggs | 1/4 | cup | Bread crumbs, dry | 1 1/2 | tablespoons | vegetable oil | 2 | ounces | spaghetti sauce, meatless, canned | 1/4 | cup | ricotta cheese, fat free | 1/2 | cup, diced | 2% italian cheese blend | 1 | package (5 oz) | Cheese, parmesan, shredded | 1/3 | Italian tomato | Tomatoes |
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Steps
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Sequence
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Step
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| 1 | peel slice eggplant
dip in flour egg then bread crumbs fry till brown |
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