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Eggplant Parmigiana
Serves 4 |
Create a deliciously healthy dinner in no time.
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Ingredients:
| 1 eggplant |
| 1 beaten egg |
| 1/4 cup flour |
| 2 tablespoons cooking oil |
| 1/3 cup grated Parmesan cheese |
| 1 cup spaghetti sauce |
| 1 cup shredded mozzarella cheese |
Directions:
- Preheat oven to 400° F.
- Peel eggplant and cut crosswise into 1/2-inch thick slices. Dip eggplant into egg, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or till golden, turning once. (If necessary, add additional oil.) Drain on paper towels.
- To bake in the oven, place eggplant slices in a single layer in a medium baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan. Top with spaghetti sauce an mozzarella. Bake for 10 to 12 minutes.
- To heat in the skillet, wipe skillet with paper towels and return eggplant slices. Sprinkle with Parmesan. Top with spaghetti sauce and cheese. Cook, covered, over medium-low heat for 5 to 7 minutes or till heated through.
| Cooking Method: | Bake |
| Main Ingredient: | Eggplant |
| Course: | Dinner |
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