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Baked Eggplant Parmesan Recipe

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This recipe for Baked Eggplant Parmesan, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Snedecor

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. Italian-style bread crumbs
1 large eggplant, peeled if desired
PAMŪ Original No-Stick Cooking Spray
1 c. shredded part-skim mozzarella cheese
1 can (14.5 oz.) Hunt'sŪ Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (8 oz.) Hunt'sŪ Tomato Sauce with Basil, Garlic and Oregano

Directions:
Directions:
1. Preheat oven to 425°F. Place bread crumbs in shallow dish; set aside.

2. Cut eggplant into 12 slices, about 1/2" thick. Spray each side of slices with cooking spray. Coat with bread crumbs on both sides and place on baking sheet. Bake 10 min. or until tender, turning once. Top slices evenly with cheese; bake 1 min. more or until cheese has softened.

3. Meanwhile, combine undrained tomatoes and sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 min. or until slightly thickened. Spoon tomato mixture evenly into 4 shallow bowls. Place 3 eggplant slices over sauce in each bowl.

Number Of Servings:
Number Of Servings:
4

 

 

 

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