Eggplant Parmesan
1 medium eggplant
1 beaten egg or 1/4 cup egg beaters
1/4 cup all-purpose flour
2 tbls canola oil
Parmesan Cheese (I use about 4 oz)
1 26 oz jar meatless spaghetti sauce (I like Prego Heart Healthy)
Mozzarella Cheese (I use about 6 oz)
Wash and peel eggplant. Cut crosswise into 1/2-inch thick slices. Dip eggplant into egg, then into flour on both sides. In large skillet cook eggplant slices in hot oil for 4-6 minutes or until golden brown. Drain on paper towels.
Place eggplant slices in single layer in rectangular baking dish. (I usually use a square pan as well; pieces can be cut to fit). Sprinkle w/ Parmesan cheese. Top w/ spaghetti sauce and mozzarella cheese. Bake in 400 oven for 10-12 minutes or till heated through.
You can use as much or as little cheese and/or sauce as you like in this recipe.
3 comments:
This looks REALLY good. I've never cooked with eggplant before so I'm excited to try it. Thanks! And I still need to try your chowder. I'm getting behind!
I made this tonight and it was really good! Thank you! It was so funny though when I was peeling, slicing, and cooking the eggplant I kept wishing you had done a video demonstration because I kept thinking, "I hope I'm doing this right". It was very tasty! Thanks for sharing!
No problem! Yeah, eggplant is a little foreign until you deal with it on a regular basis. Glad it worked out!
Post a Comment