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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from Wanda Smith's Favorite Recipe's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 egg beaten
1/8 tsp. pepper
2 T. dried parsley flakes
1-15 ounce cup tomato sauce, or meat sauce (may need more)
3/4 c. shredded mozzarella cheese shredded part-skim
1/4 c. grated parmesan cheese
1/4 c. skim milk
1 c. bread crumbs
1 med. eggplant, sliced 1/4 in. thick
1/2 tsp. dried oregano
1 clove garlic, minced

Directions:
Directions:
In a small bowl, combine egg, milk, and pepper In another bowl stir together bread crumbs, parmesan cheese, and dried parsley flakes. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. Saute' in olive oil. Spray a 12x7x2 in. baking dish with pam. Arrange eggplant in dish In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant.

Bake, covered, in a 350F oven for 40 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
80 minutes

 

 

 

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