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"The belly rules the mind."--Spanish Proverb

Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana is from Menzies USA Shared Service Center Cookbook, 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 eggplant (about 1 1/2 pounds), pared and sliced 1/2" thick
1 egg white, lightly beaten with 2 tablespoons water
1/2 cup seasoned italian bread crumbs
1 cup reduced-fat spaghetti sauce
1/4 cup shredded fat-free mozzarella cheese
3 tablespoons grated Parmesan cheese
Directions:
Directions:
Preheat oven to 375º F. Spray 2 baking sheets with non-stick cooking spray.

Coat eggplant slices with egg white, then bread crumbs. Arrange on prepared baking sheets; bake 30 minutes. Turn slices over; bake, until browned on both sides, 10 minutes longer. Remove from oven, leave oven on.

Spread 1/4 cup sauce over bottom of 8x8" baking dish. Arrange half the eggplant in a single layer over sauce; top with half of the remaining sauce, then half of the cheese. Repeat layers. Bake, covered, until heated through and cheese is melted, 30-40 minutes.
Number Of Servings:
Number Of Servings:
4

 

 

 

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