Ingredients
2 medium eggplants
6 beaten eggs
bread crumbs
sandwich rolls
24 oz. of your favorite meatless spaghetti sauce
oil or margarine
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Science-driven cooking techniques with rigorous testing
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Science-driven cooking techniques with rigorous testing
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Peel eggplant and cut into 1/8 inch slices; drain. Dip eggplant into beaten eggs and fry in a hot skillet with small amount of oil or margarine until lightly brown (1 to 2 minutes per side). Again dip the eggplant slices into the eggs; coat with bread crumbs and fry lightly again. In a casserole, spoon a layer of spaghetti sauce, then a layer of eggplant, continuing until the remaining spaghetti sauce is poured on top. Bake at 350° for 1 hour. Serve with 3 or 4 slices on a roll.