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Eggplant
Parmesan
“The eggplant
slices in Grandma's version of this classic recipe are baked, not fried. Lots
of mozzarella and Parmesan cheese add extra flavor.” Grandmaskitchen
Ingredients:
2 medium
eggplants (about 2 pounds)
2 large eggs,
lightly beaten
½ teaspoon
salt
¼ teaspoon
black pepper
1 cup
Italian-style seasoned bread crumbs
3 cups
shredded part-skim mozzarella cheese
1½ cups
grated Parmesan cheese
1 tablespoon
chopped fresh basil leaves
1 tablespoon
chopped fresh parsley
1 jar
(26-ounce) spaghetti sauce with vegetables
Preparation:
Preheat oven
to 400°F. Lightly spray a large baking sheet and a 3-quart rectangular baking
dish with nonstick cooking spray.
Peel the
eggplants.
Cut each
crosswise into ½ -inch-thick slices.
Combine the
eggs, salt and pepper in a shallow dish.
Place the
bread crumbs in another shallow dish.
Dip each
eggplant slice in the egg mixture, then in the bread crumbs, turning to coat.
Place the
eggplant slices on the prepared baking sheet.
Spray the
tops of the eggplant slices with nonstick cooking spray.
Bake for 10
minutes.
Turn over.
Spray with
nonstick cooking spray.
Bake until
browned and fork-tender, about 10 minutes longer.
Remove the
eggplant from the oven, but keep the oven on.
Meanwhile,
combine the mozzarella, Parmesan, basil and parsley in a medium bowl.
Mix well...
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Serves 8.
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