Added by kellybe13 | Tue 30 Jun 2009 @ 17:00
A great Veggie entree... Eggplant dressed up!
1 large eggplant-1-1 ½ lb.
3 eggs, divide one egg for brushing
¼ C• milk
1 ½ tsp• garlic powder, divided
1 tsp• onion powder
½ tsp• salt
½ tsp• ground pepper
1 ½ C• Progresso Bread Crumbs – Italian Style
2/3 C• Grape Seed Oil or Olive oil, divided
1 ½ tsp• Italian seasoning saves ½ tsp• for garnish
2 C• Italian Style Cheese Blend, Shredded
25.5 oz• jar Muir Glen Organic Sun Dried Tomato Pasta Sauce
Side: Fresh green salad with glazed walnuts and raspberry vinaigrett
Take eggplant, peel and slice into ¼ inch rounds. You should get about 14-15 slices. Salt the slices on each side and set on a paper toweled cookie sheet for 15 minutes. Meanwhile take 2 eggs beat in a bowl and stir in milk, ½ tsp. garlic powder, onion powder, salt and pepper. Set aside. In another medium size bowl add the breadcrumbs. Take a large non-stick skillet and heat on med. High heat then add 1/3 cup of oil.
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