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Eggplant Parmesan
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Brief Description
Eggplant Parmesan
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Main Ingredient
Eggplant
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Category: Vegetarian
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: May 26, 2020
Number of Servings:
Ingredients:
- 1 cups - dry breadcrumbs
- 1/2 cups - finely grated fresh parmesan cheese (2 oz0
- 1/4 cups - chopped fresh parsley
- 1 tablespoons - dried Italian seasoning
- 1 teaspoons - salt-free lemon pepper
- 1/2 teaspoons - salt
- 2 - 1 pound eggplants each peeled and cut crosswise into 6 slices
- 1 - large egg lightly beaten
- - cooking spray
- ounces - 25.5 oz jar fat free marinara sacuce
- 1 cups - (4 oz) shredded part-skim mozzarella cheese
- 3 cups - hot cooked angel hair pasta (about 6 oz uncooked pasta)
- 2 - large egg whites, lightly beaten
Directions:
Preheat oven to 350
Combine first 6 ingredients in a shallow dish. Dredge eggplant slices in flour. Combine egg whites and egg. Dip eggplant slices in eggs; dredge in the breadcrumb mixture. Arrange eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350 for 25 minutes. Pour the sauce evenly over eggplant slices, sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted. Serve over pasta.
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