Wednesday, October 6, 2010

Eggplant Parmesan recipe

Here is one of my favorite recipes.  I discovered it years ago in a Reader's Digest cookbook at the library.  It is healthy, easy, AND tasty:

EGGPLANT PARMESAN                  Preheat oven to 400 degrees
1 medium eggplant, peeled & sliced crosswise into about 1/2" thick slices
1 jar spaghetti sauce
1 small can of mushrooms
1/2 cup of cracker crumbs (use about 10 crackers)
1/2 cup of Parmesan cheese (2 oz)
1 large egg
1 tablespoon water
1-1/2 cups of shredded mozzarella cheese
olive oil to drizzle
spaghetti

1.   Grease a couple of baking dishes.
2    Beat the egg, add the water, put into a bowl.
3.   Mix cracker crumbs & Parmesan & put into a bowl.
4.   Dip eggplant slice into egg, then into crumb/parmesan mixture.  Do all the slices.
5.   Single layer eggplant slices in baking dishes.  Drizzle olive oil on top.
6.   Bake 30 minutes.
7.   While baking, heat spaghetti sauce & boil spaghetti according to package directions.
8.   Remove from oven.  Spoon hot sauce over slices, top with mozzarella.  Bake additional 5 minutes or til cheese melts.
9.   Use rest of spaghetti sauce for spaghetti.
10.  Serve with a side salad.

This will really fill you up and it's really good too!

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