No-fry Eggplant Parmesean
From angie 16 years agoIngredients
- 1 Large eggplant shopping list
- 3 C Italian seasoned breadcrumbs shopping list
- 2 C Egg Beaters shopping list
- parsley flakes shopping list
- oregano shopping list
- 10 oz garlic-Tomato spaghetti sauce (or add garlic to plain sauce) shopping list
- 12 oz Mozarella cheese shopping list
- 3 Tbsp parmesan cheese shopping list
- salt shopping list
- pepper shopping list
How to make it
- Peel eggplant
- Cut into 1/4 inch (thick) slices
- Sprinkle with salt and set aside20 mins to pull moisture from eggplant
- Cut mozzarella into thin slices
- Wipe eggplant dry with paper towels
- Make 2 separate bowls - one breadcrumbs - one eggbeaters
- Dip each slice of eggplant into egg, then breadcrumbs
- Salt & pepper each slice once breaded
- Place all on a greased baking sheet
- Spray eggplant lightly with Pam
- Bake for 15 mins
- Put a layer of sauce into a baking dish
- Put down a layer of eggplant
- Layer of mozzarella
- Repeat until all eggplant is used.
- Top with mozzarella
- Sprinkle with parmesan cheese
- Cover dish with foil and heat at 350 for 35 minutes
People Who Like This Dish 8
- zinkers Nowhere, Us
- ern Wilmington, NC
- aprilbd Austin
- laurie97128 Mcminnville, OR
- sscott2579 Bethlehem, PA
- thegoldminer Sacramento, CA
- mrspotatohead Minneapolis, MN
- angie Allentown, PA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments