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Recipes - Eggplant Parm Recipe

Recipe Name

Eggplant Parm

Submitted by

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Recipe Description

Easy and lightish eggplant parm

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	45	Cook Time (minutes)	20	Ready In (minutes)	65

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Ingredients
Amt.	Measure	Ingredient



2	eggplant, peeled (yield from 1-1/4 lb)	Eggplant
4	large	eggs
3	cups	bread crumbs (soft)
1/2	cup	olive oil
6	cups	Tomato sauce, no salt added
1	cup, shredded	Cheese, mozzarella, low sodium
1	cup	grated parmesan

Steps

Sequence	Step

1	Slice eggplant into 1/3 inch slices (peeling is optional), if you want you can layer and salt in a collendar to drain
2	Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
3	Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper
4	Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
5	Bake 20-25 minutes or until mixture is bubbly. Remove and let rest of 10 minutes

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