If you are not a fan of eggplant for whatever reason, you NEED to give this recipe a shot. It's quick, easy, delicious and quite affordable. This recipe was shared with my and I added stuff to make it my own. I must thank Alexis over there in NH for opening a whole new world of deliciousness in front of me. Here goes:
Ingredients
1 Eggplant
1 Cup of Pasta Sauce
1 Cup of Shredded Cheese
2 Tablespoon of Grated Parmesan Cheese
1/2 Cup or Seasoned Bread Crumb (I prefer Panko)
2 Large Eggs- Beaten
Dried Parsley
Method:
Preheat oven to 375 degrees. Wash eggplant and slice (thinly) cross ways to get round pieces. Dip each slice in the egg mixture, then roll in breadcrumb and arrange on a foil lined cookie sheet. Once all the slices have been covered with egg and breadcrumb bake for 15 minutes in preheated over. Remove from oven and cover each slice with 1-2 spoons of pasta sauce, then sprinkle with cheese and parsley. Return to oven and cook for another 7-10 minutes, just as the edges start to turn golden brown. Remove from oven and allow to cool for 5 minutes. Sprinkle with salt and serve to some well deserving tummies.
BNW~