1. Preheat oven to 350°F. 2. Coat bottom of a 17x11x1-inch baking pan with 1 tablespoons olive oil, and set aside. 3. Mix flour, grated cheese, bread crumbs, parsley flakes, and red pepper flakes in bowl; set aside. 4. Beat eggs in a bowl; set aside. 5. Partially peel eggplant lengthwise (strips), and slice into ¼ inch slices. 6. Dip each slice of eggplant in egg and coat with dry mixture. 7. Place eggplant in baking pan. 8. Overlap eggplant slightly, if necessary. 9. Bake for 15 minutes. 10. While eggplant is baking, saute garlic in 3 tablespoons olive oil. 11. When garlic is golden in color, add onion, peppers and mushrooms. 12. Cook until peppers are soft.(about 5-7 minutes.). 13. Remove eggplant from oven and turn each slice over. 14. Drizzle remaining oil over eggplant. 15. Spread Newman's Own Sockarooni Pasta Sauce or Bombolina Pasta Sauce over each slice of eggplant. 16. Sprinkle onion, pepper and mushroom mixture over eggplant. 17. Bake for 30 minutes. 18. Serve with additional grated Romano cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
