Quick eggplant parmesan
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Eggplant (about 1 pound) |
| 1 | large | Egg |
| 1 | tablespoon | Water |
| 1 | cup | Seasoned bread crumbs |
| ¼ | cup | Olive oil |
| ¾ | cup | Prepared chunky spaghetti sauce |
| ⅛ | teaspoon | Dried hot pepper flakes or more to taste |
| 1½ | cup | Preshredded mozzarella OR - 6 oz thinly sliced Provolone |
| 3 | tablespoons | Grated Parmesan Cheese |
Directions
Cut eggplant into ¾ inch thick slices and discard ends. Beat together egg and water in a shallow dish or pie plate. Place bread crumbs in another dish or plate. Dip eggplant slices i egg mixture, then in crumbs, turning and pressing to both sides.
Heat oil in a 12 inch skillet over medium high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side OR until golden brown and tender.
While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave safe measuring cup. Cover with plastic wrap and cook on HIGH power for two minutes OR until heated. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt Top with spaghetti sauce and Parmesan cheese, and serve immediately.
Serve with steamed green beans and fresh Italian bread.
Meatless
== Courtesy of Dale & Gail Shipp, Columbia Md. == From: Gail Shipp Date: 05 Mar 97 National Cooking Echo Ä