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The hearty texture of this eggplant dish makes a satisfying and delicious meatless entrée!1 eggplant (about 1 pound)
1 egg, beaten with 1 tablespoon water
1 cup Italian-seasoned bread crumbs
No-stick cooking spray
2 cups prepared spaghetti sauce (divided)
4 ounces (1 cup) shredded Italian cheese blend
Trim eggplant; peel if desired. Cut eggplant into 1/4-inch thick slices. Dip slices in egg mixture; coat in bread crumbs. Place on foil-lined baking sheet. Lightly coat both sides of slices with cooking spray. Bake in 400˚F. oven until light brown, about 4 minutes per side. Arrange half of the slices in 8-inch square baking dish that has been coated with no-stick cooking spray. Top with 1 cup of the sauce. Add remaining slices and sauce; top with cheese. Bake in 400˚F. oven until sauce is bubbly and cheese melts, about 15 to 20 minutes.
Makes 4 servings Servings: Per serving Calories: 328 Cholesterol: 73 mg
Fat: 13 g
Sodium: 1449 mg
Carbohydrates: 37 g
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