Eggplant Parmesan (version XXVII)
In a small bowl, combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.
1/8 teaspoon pepper
2 tablespoons dried parsley flakes
15 ounces can tomato sauce
3/4 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup skim milk
1 cup crushed saltine crackers (28)
medium eggplant, sliced 1/4-inch
1/2 teaspoon dried oregano, crushed
clove garlic, minced
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.
Click Here to Comment on This Recipe
Alternate Versions of This Recipe: