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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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From Jane Shapton of Irvine, California comes this tasty bake that layers sliced eggplant with spaghetti sauce and two kinds of cheese. Ingredients:
1 small eggplant (about 1/2 pound) , peeled and cut into 1/4-inch slices |
1 tablespoon olive oil |
3/4 cup spaghetti sauce |
3/4 cup shredded part-skim mozzarella cheese |
2 tablespoons shredded parmesan cheese |
Directions:
1. Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack.
2. Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted. Yield: 2 servings.
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