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Eggplant or Zucchini in Tomato Sauce

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Eggplant or Zucchini in Tomato Sauce
Parve Parve
6 Servings Serving Icon
20 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Gluten - Wheat - Egg
Diets info-icon
- No Diets specified

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Bread and fry eggplant and serve as main course next to vegetables or mashed potatoes.

Directions

Prepare the Eggplant or Zucchini in Tomato Sauce

1. Peel and slice eggplant into 3/4 inch slices.
2. Coat each slice with flour, dip into egg.
3. Roll each slice in bread crumbs.
4. Fry in oil until golden brown.
5. In six-quart pot, bring ingredients for sauce to a boil. Add fried eggplant. Simmer over low heat for 20–30 minutes.

Notes:

For zucchini, proceed as above using zucchini instead of eggplant. Zucchini does not need to be fried before baking.

Variations:

To bake, grease pan with four tablespoons of oil. Place coated eggplant into pan, bake at 400 degrees Fahrenheit for 10 minutes on each side. Add to boiling sauce and proceed as above.

Credits

Styling and Photography by Tamara Friedman

Recipe tags


Aubergines Breaded Courgettes Eggplant Fried Leftover challah Squash Zucchini
Eggplant or Zucchini in Tomato Sauce

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