Are you sure you want to delete this recipe?
This recipe was uploaded by kellybe13
Take each slice of eggplant, dip in the milk mixture with a fork then place in breadcrumbs, coat on both sides and place in skillet. Cook each slice for about 3 minutes or until brown then turn over. After brown on both sides place on a paper toweled plate. After first batch is down place the other 1/3-cup of oil and cook the remaining slices.
Open one can of crescent rolls and place on a non-stick cookie sheet. Seal perforations and spread out to a 15 inch x 10-inch rectangle. Season with ½ tsp. Italian spices and ½ tsp. garlic powder. Place 4 largest slices in the middle going long ways. Sprinkle ½ cup of shredded cheese on top. Then layer 3 small slices in the gaps and sprinkle another ½ cup cheese on top. Fold over one flap of dough then the other and pinch closed. Pinch close the ends and tuck under. Repeat with other crescent dough. Have them set apart atleast 3 inches. Beat last egg in a bowl and brush the out side with a pastry brush and sprinkle remaining Italian spices on top. Bake 375 degrees for 15 to 20 minutes or until brown. While baking pastry, pour pasta sauce in a medium saucepan bring to a boil on medium high heat. Then simmer until ready to be served. Slightly cool and cut into 3 pieces serve with pasta sauce spread on plate and place on top or on the side. Any left over eggplant slices place on top as a garnish. Serve with a fresh green salad.
Prep. Time: app. 35 minutes
Ready: 60 minutes