Eggplant (Aubergine) Parmesan |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Tasty Italian recipe Ingredients:
1 beaten egg |
1/4 cup skim milk |
1/8 teaspoon pepper |
1 cup crushed saltine crackers (28 crackers) |
1/4 cup grated parmesan cheese |
2 tablespoons dried parsley flakes |
1 medium eggplant, sliced 1/4 inch thick (1 lb total) |
nonstick cooking spray |
1 (15 ounce) can tomato sauce |
1/2 teaspoon dried oregano, crushed |
1 garlic clove, minced |
3/4 cup shredded part-skim mozzarella cheese (3 oz) |
Directions:
1. In a small bowl combine egg, milk and pepper.
2. In another bowl stir together cracker crumbs, parmesan cheese and dried parsley flakes.
3. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
4. Lightly coat a 2 quart rectangular baking dish with cooking spray.
5. Arrange eggplant in dish.
6. In a bowl stir together tomato sauce, oregano and garlic; pour over eggplant.
7. Bake covered at 350 F for 40 minutes or until eggplant is tender.
8. Sprinkle with mozzarella cheese.
9. Bake uncovered for 10 more minutes.
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