Eggplant Parmesan is easier to make than you think. And it’s healthy! Here’s a recipe shared by our friend Rebecca.
What you’ll need:
- 1 large eggplant (stemmed & peeled)
- 3 cups Italian breadcrumbs
- 3 eggs
- Olive Oil
- Prego Italian Sauce with Mushrooms
- Shredded Parmesan Cheese
Directions:
Cut eggplant into 1/2 inch slices.
Beat eggs in a bowl large enough to easily dip each slice of eggplant.
Place breadcrumbs into another large bowl.
Dip each eggplant slice into beaten eggs and then into the breadcrumbs.
Place each slice into a large skillet of hot olive oil and brown well on both sides.
Transfer each browned slice onto paper towels to drain.
Then place each slice of eggplant into a 9×12 baking dish sprayed with Pam.
Spoon a generous amount of Prego Italian Sauce with Mushrooms onto each slice.
Top each slice with a generous amount of shredded Parmesan Cheese.
More cheese may be sprinkled over the entire dish if desired.
Bake at 375° for about 12 minutes.
Thank you to Rebecca McElfresh for this delightful recipe!
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