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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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tasty served with garlic bread and salad for a lighter fare. Ingredients:
8 oz shredded, part skim mozzarella cheese |
1/4 cup grated romano cheese |
1 tsp dried oregano |
1 large, raw, eggplant, 1-1/4 pounds |
1 cup canned tomato sauce |
1/4 cup canned crushed tomatoes |
1 cup all-purpose (unenriched) white or wheat flour |
Directions:
1. 1. Cut eggplant into half inch slices, moisten with water and coat with flour
2. 2. Coat a baking pan with non stick spray and arrange eggplant with one layer in baking pan
3. 3. Bake 400 degrees F (204 degrees Celcius) for 15 minutes
4. 4. Remove from oven, top with cheeses, tomato sauce, crushed tomatoes and oregano
5. 5. Bake an additional 10 minutes or until cheese is melted and lightly browned
6. Send a link Print it
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