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Eggplant Parmigiana
Serves: 4
Ingredients
cooking spray
1/3 cup seasoned bread crumbs, Italian style
1 Tbsp grated Parmesan Cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
1 medium eggplant
2 large egg whites, lightly beaten
1 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
Method
- Preheat oven to 350 degrees. Coat an 8 x 8 x 2 inch baking dish with cooking spray; set aside.
- Combine bread crumbs, Parmesan Cheese, Italian seasoning and garlic powder together in a medium bowl, set aside.
- Remove skin from eggplant and trim off ends. Slice eggplant into 1/2 inch thick slices. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.
- Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order.
- Bake until cheese is melted and sauce is bubbling, about 10 mins more. Slice into 4 pieces and serve.
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