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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Sauteing in a reduced amount of oil helps give this classic eggplant dish a healthy twist. Add a green salad and Italian bread. Meat-free never tasted better! âKendell Christensen, Palatine, Illinois Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
2 eggs, lightly beaten |
2 cups dry bread crumbs |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1 large eggplant, peeled and cut into 1/2-inch slices |
4 tablespoons olive oil |
1 jar (25 ounces) marinara sauce |
1/2 cup grated parmesan cheese |
Directions:
1. Place flour and eggs in separate shallow bowls. In another bowl, combine the bread crumbs, basil, oregano, salt and pepper. Dip eggplant slices in flour and then in eggs; coat with crumb mixture.
2. In a large skillet, cook eggplant in oil in batches until golden brown on both sides; drain. Arrange in a greased 13-in. x 9-in. baking dish. Top with marinara sauce and cheese.
3. Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 8 servings.
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