Eggplant Parmesan (version IV)
1 beaten egg
In a small bowl combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.
1/4 cup skim milk
1/8 teaspoon pepper
1 cup crushed saltine crackers (28 crackers)
1/4 cup grated parmesan cheese
2 tablespoons dried parsley flakes
1 medium eggplant, sliced 1/4 inch thick (1 pound total)
1 15-ounce can tomato sauce
1/2 teaspoon dried oregano, crushed
1 clove garlic, minced
nonstick spray coating
3/4 cup shredded part-skim mozzarella cheese (3 ounces)
Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
Spray a 2-quart rectangular baking dish with nonstick spray coating. Arrange eggplant in dish.
In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant.
Bake, covered, in a 350 degree F. oven for 40 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.
Makes 4 servings.
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