Mozzarella Parmigiana
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| 3 | large |
eggs
beaten |
|
| 1 | cup |
bread crumbs
italian style |
|
| 1 | cup |
vegetable oil
|
|
| 16 | ounces |
mozzarella cheese
cut into 8 slices lengthwise |
|
| 4 | ounces |
mozzarella cheese
shredded |
|
| 3 | tablespoons |
locatelli cheese
grated |
* |
| 2 | cups |
spaghetti sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
beaten |
|
| 237 | ml |
bread crumbs
italian style |
|
| 237 | ml |
vegetable oil
|
|
| 462.4 | ml/g |
mozzarella cheese
cut into 8 slices lengthwise |
|
| 115.6 | ml/g |
mozzarella cheese
shredded |
|
| 45 | ml |
locatelli cheese
grated |
* |
| 473 | ml |
spaghetti sauce
|
|
Directions
Coat cheese slices in flour, dip in egg and bread crumbs then in egg and bread crumbs again.
Fry in hot oil until browned a minute or two on each side.
Spray baking dish with Pam, spoon small amount of spaghetti sauce on bottom of baking dish, put layer of fried moazzarella cheese in baking dish.
Sprinkle with grated locatelli cheese and shredded mozzarella cheese.
Top with the rest of the sauce and bake at 375℉ (190℃) for 20 minutes.
Serve immediately.
