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4 of 5 Stars (3 reviews)
By: mksasaki

It’s that time of year, BBQ Season! Try these delicious and easy to make turkey burgers on your grill. Most of the ingredients you already have, so you can make them tonight. Easy to follow cooking directions and moist turkey burger patties will guarantee this will be a family favorite for years to come.

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Eggplant Tomato Bake
5 of 5 Stars (1 review)
By: mksasaki
Servings: 4
Prep Time: n/a
Cook Time: n/a
Ingredients
1 Tomatoes, thinly sliced
1 Eggplant, sliced into 1/4" rounds
1 cup Cheese - Ricotta
2 Eggs
1 (14 ounce) Jar Spaghetti Sauce
1 Cup Cheese - Parmesan (Grated)
1/2 Cup Flour - All Purpose
2 Tablespoons Seasoning - Italian
1 (8 ounce) package Noodles - Angel Hair
1/2 Cup Bread Crumbs
1 Tablespoon Peanut Oil

Cooking Directions


1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.

3. Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.

4. Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.

5. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.


 
 
 
September 10, 2008
rwbspiritqueen
I loved this recipe and it was pretty quick too! I have gotten a lot of eggplant and tomatoes from our CSA and didn't know what to do with eggplant. It has great flavor and is great for a vegetarian or meat eater. I plan on making it again, but this time I am going to add some sauteed mushrooms and squash (Zuchinni/Yellow) for a little variation.
 
 
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