Friday, June 4, 2010

Eggplant Parmesan

This recipe is from Better Homes and Garden's cookbook with one twist - I made it into a sandwich so my husband could eat while watching Wipeout.

1 beaten egg
1/4 cup fat-free milk
1 cup flour
2 tablespoons dried parsley flakes
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
1 medium eggplant, sliced 1/4 inch thick (1 pound total)
1 15-ounce can tomato sauce
1/2 teaspoon dried oregano, crushed
3/4 cup shredded part-skim mozzarella cheese (3 ounces)
1/4 cup of Olive oil

  1. Mix flour and pepper.
  2. Dip sliced eggplant in beaten egg and then in flour mixture. Until all eggplant are covered.
  3. Fry eggplant in oil until softened.
  4. Mix sauce with oregano and parsley.
  5. Place eggplant in nonstick pan, cover with sauce and mozzarella. Bake at 375 until melted.
  6. If you want it as a sandwich. lightly toast bun and top with eggplant Parmesan.

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