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My Best Recipe . . . Vegetable Side Dish Can Double
as a Main Course

June 30, 1988

"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."

BROCCOLI PARMESAN

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.

--REGINA ALBRIGHT

--Las Vegas, Nev.

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.

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