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Eggplant Parmesan with Blackeye Peas

Eggplant Parmesan with Blackeye Peas

Servings: 4



  • 1/3 cup oil for frying
  • 1 (16 oz.) box breaded eggplant cutlets
  • garlic salt for sprinkling
  • 1/3 cup grated Parmesan cheese
  • 1 (16 oz.) jar Italian red pasta sauce
  • 1 (14.5 oz.) can Glory Foods Seasoned Blackeye Peas; drained
  • 2 cups shredded mozzarella cheese


Directions:

  1. Heat oven to 325°F.
  2. In a large skillet, heat oil to medium-high and fry cutlets (in 2 batches) until crisp and golden brown on both sides.
  3. Drain on paper towel to absorb excess oil then sprinkle eggplant with a small amount of garlic salt.
  4. Pour 1/3 of red sauce in the bottom of a 2 quart casserole dish.
  5. Layer half of cutlets onto the sauce then spoon Glory Foods Seasoned Blackeye Peas over the eggplant.
  6. Sprinkle blackeye peas with Parmesan then cover with a cup of mozzarella.
  7. Layer second half of cutlets onto cheese then spoon on remaining sauce and second cup of mozzarella cheese.
  8. Bake for 35 minutes until cheese has melted and casserole is bubbling

Recipe by Michaela Mercer Rosenthal, tangerineOthyme@yahoo.com



Notes: