Tuesday, June 26, 2012

Eggplant, Capicola, Mozzarella Bake

A few weeks ago my FIL did some experimenting in the kitchen and came up with this delicious  Eggplant, Capicola, Mozzarella dish!

E. C. M. Bake

1 large eggplant
flour for dusting
Olive Oil for frying
Capicola
Mozzarella cheese
Marinara sauce

Heat about 1/2 cup oil in frying pan. Thinly slice peeled eggplant. Dredge in flour for a light coating. Fry eggplant slices. Let cool on paper towel to soak excess oil. Once cool, line a 13x9 baking dish with a layer of the eggplant. Next the capicola, marinara, and sliced cheese. Repeat until the top layer is the last of the eggplant slices. Spoon more marinara on the top and add some extra cheese. Bake for about 20 minutes or until the cheese is completely melted. Serve with a fresh garden salad. Enjoy!

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