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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Eggplant parm pan-fried, then baked Ingredients:
600 grams eggplant (this is one large eggplant) |
1 egg |
2 egg whites |
1/4 cup flour |
3/4 cups (bread crumbs) |
4 tbsp. olive oil |
0.83 cup (prego or whatever tomato sauce that you like) |
2 1/2 ounces (reduced-fat mozzarella) |
1 tbsp. parmesan cheese |
Directions:
1. Cut 1 large eggplant into 3/8-1/2 inch thick slices
2. Coat the eggplant slices in flour, then egg, then bread crumbs
3. Fry eggplant slices in olive oil until golden brown
4. Cover large glass pan with 2/3 cup Prego
5. Layer eggplant slices
6. Cover eggplant slices with 2.3 cup Prego
7. Layer any additional eggplant slices and cover with 1/6-2/3 cup Prego.
8. Cover the entire dish with 2.5 ounces of mozzarella cheese and 1 Tbsp. parmesan cheese
9. Bake at 350 degrees for 30 minutes
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