"I use this recipe as a vegetable side dish but have also used it as a main course with a salad," Regina Albright writes. "I obtained the recipe from an Italian woman and made a few variations."
2 (10-ounce) packages frozen broccoli spears, thawed
4 eggs, beaten
1 to 2 cups grated Parmesan cheese
1 to 2 cups bread crumbs
Oil for deep frying
1 quart homemade or bottled spaghetti sauce
8 ounces sliced mozzarella cheese
Dip thawed broccoli spears in beaten eggs, then dip in Parmesan cheese and bread crumbs to coat evenly. Place in covered container and store in refrigerator overnight.
Next day heat oil in deep fryer and fry broccoli, a few at a time until golden brown. Layer half of spaghetti sauce in 11x9-inch pan. Place single layer broccoli spears on top. Cover with remaining spaghetti sauce. Top with sliced mozzarella cheese. Bake at 350 degrees 30 minutes. Makes 6 servings.
Note: Casserole freezes well and may be reheated in microwave oven.
--Las Vegas, Nev.
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