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Categories:
salt eggs Mozzarella cheese luncheon meat marinara sauce onion red wine celery basil garlic oregano vegetable oil salt tomato sauce bay leaf
Viewed: 57 - Published at: 9 years agoIngredients
- 1 x eggplant - (abt 1 1/4 lbs) Salt Flour
- 2 x Large eggs well beaten Veg. oil
- 1 1/2 c. shredded mozzarella cheese divided
- 1 can Spam luncheon meat - (7 ounce) diced
- 1 c. Marinara Sauce (see below)
- 1/4 c. minced onion
- 2 Tbsp. red wine
- 1/4 c. minced celery
- 1/4 tsp basil
- 1 x garlic clove chopped
- 1/4 tsp oregano
- 1 Tbsp. pure vegetable oil
- 1/4 tsp salt
- 1 can tomato sauce - (15 ounce)
- 1 x bay leaf
Method
- Cut unpeeled eggplant lengthwise in 1/4-inch slices.
- Lightly salt and place on plate; place a baking pan filled with heavy cans on top of eggplant.
- Let stand 1 hour; drain off accumulated liquid.
- Dip each slice in flour, then into beaten Large eggs.
- Saute/fry in oil in large skillet, a few slices at a time, till browned on both sides.
- Drain on paper towel.
- Reserve about 1/3 c. mozzarella cheese; combine remaining cheese with Spam.
- Spread about 2 Tbsp.
- sauce over bottom of lightly-greased 1-qt baking dish.
- Cover with a layer of eggplant.
- Add in layer of Spam mix; spread with sauce.
- Repeat layers ending with sauce.
- Sprinkle with reserved cheese.
- Bake in 400 degrees oven 15 min, or possibly till mix is warm and cheese melts on top.
- Let stand 5 min before cutting.
- For Marinara Sauce: In a medium saucepan, saute/fry onion, celery, and garlic in oil.
- Add in remaining ingredients and simmer 15 min.
- Nice to know: You'll have an extra c. of sauce.
- Freeze it and use another day for Rice Stuffing.
