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Ingredients
- 2 large cans tomato-mushroom sauce
- 2 cups cooked, chopped spinach or brocolli
- 1 lb. mozzarella cheese shredded
- 1 large eggplant unpeeled
- 4 tbsp. cooking oil
- 1/2 lb. grated parmesan
- 2 cups breadcrumbs
- 6 zucchini squash
Details
Servings 8
Preparation
Step 1
Grease 9" X 13" pan.Pre-heat oven to 350. Pour 1/2 can sauce into pan 7 spread. Slick zucchini into rounds and cover pan bottom with slices. Beat eggs. Slice eggplant into rounds and dip into eggs, breadcrumbs and fry. Cover zucchini with mozzarella. Layer spinach on cheese and sprinkle with parmesan. Add layer of fried eggplant and cover with mozzarella. Repeat steps starting with sauce until all ingredient are used. Bake for 50-60 min. Can be cooled and reheated next day.
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