| Eggplant Parmesan |
| Author | Post |
|---|
anned
Senior Member
|
Posted: 6 April 2008 04:13 am |
|
If you like eggplant, you will like this. If you eat eggplant parmesan only for the cheese, then this may be disappointing.
Eggplant Parmesan
1 medium sized eggplant, peeled and cut into 12 slices
½ cup egg beaters
¼ cup + 1 Tbsp seasoned bread crumbs
1 15 oz can Italian stewed tomatoes, cut into small pieces
2 T oil
¼ cup shaved parmesan cheese
Dip eggplant slices in egg wash and then bread crumbs
Heat ½ T in frying pan to cook about half of the slices. When they are done on one side, put another ½ T in the pan to cook the other side. This is very light on the oil, but is enough to do the trick. It will take a little longer to cook the eggplant in a small amount of oil; be patient. Eggplant should be browned and somewhat soft when it is done.
Place the fried eggplant in a rectangular glass or pyrex pan (you may spray the bottom with pam if you wish). Cover eggplant evenly with the Italian tomatoes and then the parmesan cheese.
Bake at 350 degrees for ½ hour.
1 serving is 3 slices for 210 calories each.
|
Peter
Founder, caloriesperhour.com
|
Posted: 12 April 2008 12:15 am |
|
Sounds great!
Peter
|
Current time is 05:14 am | |
|
|
|
