eggplant parmigiana |
| Name: |
Jane Poole |
| Base: |
Keesler air force base |
| Recipe: |
1 eggplant(about 11/2 poounds,)pared and sliced 1/2"thick
1 egg white, lightly beaten with 2 tablespoons water
1/2 cup seasoned Italian bread crumbs
1 cup reduce-fat spaghetti sauce
3/4 cup shreded fat-free mozzarella cheese
3 tablespoons grated parmesan cheese
1. Preheat oven to 375 degreesF. spray 2 baking sheets with non-stick cooking spreay.
2. Coat eggplant slices with egg white, then bread crumbs.arrange on prepared baking sheets;bake 30 minutes. Turn slices over; bake, until browned on both sides, 10 minutes longer. Remove from oven. Leave oven on.
3. Spread 1/4 cup sauce over bottom of 8x8" baking dish.
Arrange half the eggplant in a single layer over sauce;
top with half of the remaining suce, then half of the cheeses. Repeat layers.Bake,covered, until heated through and cheese is meltede,30-40 minutes. |
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