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Light Eggplant Parmesan
Ingredients
- 2 Chinese eggplant, cut into planks
- 1 C Italian seasoned breadcrumbs
- 1/4 C pecorino romano, finely grated
- 1/2 C egg beaters
- cooking spray
- bottled sauce of choice (I like Paul Newman's Basil)
- fresh Mozzerella
- cooked spaghetti, or sliced french bread
Directions
- Preheat oven to 400. Line baking sheet with parchement. Mix breadcrumbs with cheese and a little fresh ground black pepper.
- Dip a plank of eggplant in egg beaters, then roll in breadcrumbs, pressing to adhere. Place on sheet. Repeat with the rest of the eggplant.
- Spray eggplant lightly with olive oil. Bake eggplant for 15-20 minutes, or until soft. Remove from oven.
- If you plan to serve over pasta, group planks side by side in twos and add two slices of fresh mozzerella to each. Return to oven and bake 5 minutes until cheese has melted. Layer plate with spaghetti, warmed tomato sauce and eggplant on top.
- For sandwiches, spread both halves of bread thickly with sauce, then layer eggplant and cheese. Spray outsides of sandwich with olive oil. Grill until cheese melts.
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