Eggplant Parmesan (version IV)

(2 votes)

1 beaten egg
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)

In a small bowl combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.

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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