Eggplant Stacks

7 ingredients
3 steps

Ingredients

  • 1 medium eggplant, pared
  • 1 egg, beaten
  • 1 tsp. salt
  • 6 Tbsp. salad oil
  • 1/4 lb. sliced Cheddar cheese
  • 1 c. tomato sauce
  • 1/4 c. minced onion

Directions

  1. 1
    Pare as many Russet (Idaho) potatoes as desired.
  2. 2
    Cut lengthwise into 3/8-inch thick slices, then cut slices into strips, 3/8-inch wide.
  3. 3
    Rinse in cold water; drain thoroughly on paper towels.

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