This is a very tasty vegetable baked and not fried. Turns out great.
Baked Eggplant Parmesan
(excellent no-fry type)
2 c seasoned dry bread crumbs
1 1/2 c grated Parmesan cheese, divided
1 large eggplant (1 1/2 pounds), cut into 1/2 inch rounds (I peel the eggplant)
2 eggs beaten with 2 T water
1 jar spaghetti sauce (28 oz)
1 1/2 c shredded mozzarella cheese (6 oz)
Preheat oven to 350 degrees. In medium bowl, combine bread crumbs and 1/2 c Parmesan cheese. Dip eggplant slices in egg mixture, then bread crumb mixture. Line baking sheet with foil. Arrange eggplant slices in single layer; bake 25 minutes or until golden.
In 9x13 inch baking dish, evenly spread 1 c spaghetti sauce. Layer 1/2 of the baked eggplant slices, then 1 c sauce and 1/2 c Parmesan cheese; repeat layering.
Cover with foil and bake 40 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 5 min. or until cheese melts. Serves 6
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