Post by avp60685 on Jun 6, 2013 11:19:32 GMT -5
This is a really good dish that I love to make almost all the time!
Ingredients:
1 garlic or 1 tablespoon of minced garlic cloves
1 small onion sliced
1 jar of spaghetti sauce (any flavor)
1 small can of mushrooms drained
6 small banana peppers (spicy or mild)
1 green pepper sliced
1 tablespoon of Italian seasoning
Italian herb bread crumbs
Mozzarella cheese or any kind of cheese
1/2 package of spaghetti noodles
1 package of Dominex Egglant Cutlets -note: there are typically about 8 cutlets in a box so that is why I use an entire box (or you can use fresh eggplant if this isn't available, I would suggest one medium sized eggplant sliced into about 6 to 8 medium slices)
Directions: 1. In one medium sized skillet you will need to saute' the Dominex Eggplant Cutlets or the fresh eggplant slices for about 2-3 minutes on each side until brown. 2. In a separate pan, open up the jar of spaghetti sauce and add the remaining ingredients except for the spaghetti noodles and the breadcrumbs into this pan and heat until boiling which is about 7-8 minutes on low to medium heat. 3. In a large pan, heat some water to boiling and once the water has come to a full boil, add the spaghetti noodles and let it come to a second boil for about 10 minutes. 4. In a baking pan, pour the hot spaghetti sauce mixture and arrange the eggplant slices where they are two by two depending on the size of the slices. 5. Add the Italian herb bread crumbs and sprinkle on top of the eggplant cutlets until it is covered. 6. Add the cheese and sprinkle on top of the eggplant slices and the sauce and cover pan with foil. 7. Bake in the oven at 350 degrees for about 10-12 minutes or the cheese is completely melted. 8. Serve eggplant mixture over the top of a plate of spaghetti noodles. 9. Eat and Enjoy! You can also add breadsticks if you want or garlic bread, either way this dish is delicious!
Also this dish when it is leftover and placed in the fridge is good cold as well!
Ingredients:
1 garlic or 1 tablespoon of minced garlic cloves
1 small onion sliced
1 jar of spaghetti sauce (any flavor)
1 small can of mushrooms drained
6 small banana peppers (spicy or mild)
1 green pepper sliced
1 tablespoon of Italian seasoning
Italian herb bread crumbs
Mozzarella cheese or any kind of cheese
1/2 package of spaghetti noodles
1 package of Dominex Egglant Cutlets -note: there are typically about 8 cutlets in a box so that is why I use an entire box (or you can use fresh eggplant if this isn't available, I would suggest one medium sized eggplant sliced into about 6 to 8 medium slices)
Directions: 1. In one medium sized skillet you will need to saute' the Dominex Eggplant Cutlets or the fresh eggplant slices for about 2-3 minutes on each side until brown. 2. In a separate pan, open up the jar of spaghetti sauce and add the remaining ingredients except for the spaghetti noodles and the breadcrumbs into this pan and heat until boiling which is about 7-8 minutes on low to medium heat. 3. In a large pan, heat some water to boiling and once the water has come to a full boil, add the spaghetti noodles and let it come to a second boil for about 10 minutes. 4. In a baking pan, pour the hot spaghetti sauce mixture and arrange the eggplant slices where they are two by two depending on the size of the slices. 5. Add the Italian herb bread crumbs and sprinkle on top of the eggplant cutlets until it is covered. 6. Add the cheese and sprinkle on top of the eggplant slices and the sauce and cover pan with foil. 7. Bake in the oven at 350 degrees for about 10-12 minutes or the cheese is completely melted. 8. Serve eggplant mixture over the top of a plate of spaghetti noodles. 9. Eat and Enjoy! You can also add breadsticks if you want or garlic bread, either way this dish is delicious!
Also this dish when it is leftover and placed in the fridge is good cold as well!