Eggplant Parmesan (version VI)

(2 votes)

1 egg beaten
1/8 teaspoon pepper
2 tablespoons dried parsley flakes
1-15 ounce cup tomato sauce
3/4 cup shredded mozzarella cheese shredded part-skim, 3 ounces
1/4 cup grated parmesan cheese
1/4 cup skim milk
1 cup crushed saltine crackers (28
1 medium eggplant, sliced 1/4-inch
1/2 teaspoon dried oregano, crushed
1 clove garlic, minced

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 12x7x2-inch baking dish with Pam. Arrange eggplant in dish. In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant.

Bake, covered, in a 350F. oven for 40 minutes or till eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more.



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