Eggplant parmesan

Eggplant parmesan

Ingredients/Components

• eggplant - 1 item
• flour - 2 Tbsp
• Mozzarella cheese - 1 c
• Parmesan cheese - 2 Tbsp
• salt and pepper - 1 item
• egg - 1 item
• milk - 2 Tbsp
• Italian seasoning - 1/2 tsp
• marinara sauce - 1 item

How to make eggplant parmesan:

Peel and cut eggplant in 1/2-inch slices; flour (use Ziploc bag). Combine egg and milk. Set aside. Combine bread crumbs and seasonings. Dip each slice into egg mixture and dredge in bread crumbs.

Place on baking sheet, coated with Pam. Bake at 400° for 12 to 14 minutes until lightly browned. Cook with Pam 13 x 9 x 2-inch baking dish. Layer 1/2 eggplant, overlapping slightly. Spoon 1/2 hot marinara sauce over eggplant. Repeat. Sprinkle with cheese and bake 5 minutes or until cheese melts at 350°.

Low-Calorie: Use skimmed milk and egg substitute.

Recipe categories: Eggs/dairy, Main dish, North american.