Light Eggplant Parmesan
Light Eggplant Parmesan is an moderately easy dinner. Made with 2 medium eggplants, peeled, 1 egg, beaten, 3/4 c. dry seasoned bread crumbs, 2 tbsp. parmesan cheese and 3 or 4 medium tomatoes, sliced, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Generously coat cookie sheet with baking spray.
Cut eggplants into 1/2-inch thick slices.
Dip in egg, then coat with crumbs, combined with Parmesan cheese.
Place on cookie sheet.
Bake in 400Β° oven about 10 minutes; turn.
Top each eggplant slice with a slice or two of fresh tomato; sprinkle with a little garlic powder and some Italian seasonings.
Bake 5 to
8 minutes.
Top each vegetable stack with a slice of cheese and bake until it melts. Serves 4 to 6.
π· Perfect Pairings
Complete your meal with these
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