Friday, August 19, 2011

eggplant parmesan

1 eggplant sliced
1 c tomato sauce
1 c whole wheat breadcrumbs
1 egg, lightly beaten with a dash of red pepper and garlic
fresh mozzerella, sliced

slice eggplant and set aside. beat egg with garlic & bread crumbs.

spray a baking dish with olive oil spray. preheat oven to 375

dip eggplant into egg mixture then roll in the bread crumbs.

place in baking pan, top with tomato sauce. bake at 375 for 20 minutes, then add cheese.

continue baking until cheese is melted and bubbly

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