Sunday, April 18, 2010

Baked Eggplant Parm

A much healthier and still delicious version of the classic.

1 medium - large or 2 small eggplants
Seasoned bread crumbs
1 egg, whisked
drizzle of EV Olive Oil
1/2 package pasta
pasta sauce

Rinse & cut up eggplant into large slices.
Dip each slice in the whisked egg and then coat with bread crumbs.  Place eggplant slices on greased cookie sheet.  Drizzle lightly with EV Olive Oil - this will help them brown.
Prepare pasta as per package instructions.  Heat sauce in separate pot.
Bake eggplant at 350 for approximately 45 minutes, turn up to 400 for a final 15 minutes.

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