How to make it

  • For sauce, heat oil in large saucepan or Dutch oven over medium-low heat
  • . Add chopped onion and garlic and cook, stirring frequently, 3 minutes.
  • Add tomatoes and their juice, breaking up tomatoes with large spoon.
  • Add tomato sauce, chopped green pepper, rosemary, oregano, salt and pepper.
  • Bring to a boil.
  • Reduce heat and simmer uncovered 1 hour.
  • Add onion and green pepper pieces and continue simmering 10 minutes or until vegetables are tender.
  • While sauce simmers, peel eggplant, remove ends, and slice lengthwise into 1/3” thick slices.
  • Heat oven to 350°F. Lightly grease baking pan large enough to hold eggplant in a single layer.
  • In shallow bowl, whisk together milk and eggs until well blended. In separate shallow bowl, mix bread crumbs, parsley flakes, parmesan cheese, and dressing mix
  • . Coat eggplant with flour, shaking off excess
  • . Dip into milk mixture, then into bread mixture, coating evenly. Place in baking pan.
  • Bake 12 to 14 minutes or until very tender.
  • Spoon enough sauce onto eggplant to cover.
  • Top with cheese slices
  • . Continue baking 1 minute or until cheese melts. Spoon remaining sauce onto serving plate and top with eggplant.
  • 8 Servings

Reviews & Comments 4

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  • lovingmybabbyalways 7 years ago
    I love how healthy it is.
    Was this review helpful? Yes Flag
  • lovingmybabbyalways 7 years ago
    Mmm most try my 3 year old loves eggplant and so do I. I think this will be for dinner Thursday night. Check out my Recipes. and hopefully you accept my buddy add I sent you.
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  • vindee 8 years ago
    Sounds always on the look-out for good veggie options. Thanks
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  • linebb956 8 years ago
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