(More) Eggplant Parmesan

Again, with the Parmesan. 

Can't stop, wont stop people.  Let's move on.

When Brantley brought me the rest of our garden bounty a few weeks ago, I tried to make baba ganoush.  It failed.  Miserably.  So I did what most people do when faced with agony of repeat defeat...I made something fool proof.  

But not just fool proof, also delicious and cheesy.  

Foolproof.  Delicious.  Cheesy.  These are all musts when coming back from the dark side of defeat.

Enjoy this parm!
Eggplant Parmesan
adapted from AllRecipes

2 small eggplants
1 egg, beaten
2/3 cup of Italian seasoned breadcrumbs
2 cups jarred spaghetti sauce
7 oz part skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 tsp dried basil

Preheat the oven to 350 degrees. 

Dip eggplant slices in egg, then in breadcrumbs.  Place in a single layer on a baking sheet.  Bake in the preheated oven for 5 minutes on each side. 

In a square baking dish, spread half of the spaghetti sauce to cover the bottom.  Place a layer of eggplant slices in the sauce. Sprinkle with half of the mozzarella and Parmesan cheese.  Repeat with the remaining ingredients, ending with the cheese.  Top with basil.  

Bake for 35 minutes.  

Serving size 1/4 of recipe
Points plus 10

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