Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Eggplant Parmesan with Rosemary and Olive Oil Garlic Breadsticks by Jes Mostek	No ratings Rating Details Rate this meal Printable View

***For tomorrow's supper: cook the pudding and combine the cream with the chocolate powder for the Mock Chocolate Mousse.

Lay the uncooked breadsticks on a cookie sheet. Drizzle or brush them with the olive oil and sprinkle the rosemary over the top. Cook as directed on the package.

In addition to the recipe, you will also need the following for this meal:

1 (11 oz.) 12 ct. can

refridgerated breadsticks

1/4 c.

olive oil

1 T.

fresh rosemary (or 1 tsp. dry for each T. fresh)

Recipe:

Eggplant Parmesan by Nancy Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Ingredients:

1 Large

Eggplant

1 Jar

Spagetti Sauce Tomato and Basil

2 cups

Mozerella Cheese

2 cups

Italian Bread Crumbs

Olive Oil

Canola Oil

1/2 cup

milk

egg

1/2 cup

grated parmesan cheese

Directions:

Peel eggplant and slice into 1/2 thick slices. In a bowl, beat egg with milk. Dip slices of eggplant into egg/milk mixture. Then dip coated eggplant into bread crumbs. Fry both sides of eggplant in a combination of olive and canola oil. You will have to add more oil as needed as the eggplant will soak up the oil. Pour 1/2 cup of spagetti sauce into a baking dish and begin layering the eggplant, spagetti sauce, mozerella cheese and parmesan cheese. Do as many layers as you have ingredients for, finishing with the cheeses. Bake at 350 degree for about 35 minutes.