Home > Recipes & Classes > Recipes > Stacked Eggplant Parmesan

1/4 cup Dierbergs flour
1/2 teaspoon California garlic pepper
1/2 cup egg substitute
1 cup panko bread crumbs
1/4 cup Dierbergs grated parmesan cheese
1 medium eggplant, peeled and cut crosswise into
      twelve 1/4-inch-thick slices
Olive oil no-stick cooking spray
3/4 cup Dierbergs Kitchen House Made Marinara Sauce
1 ball (8 ounces) fresh mozzarella cheese, cut into 6 slices

On sheet of waxed paper, combine flour and garlic pepper. Place egg substitute in shallow dish. In second shallow dish, combine panko and parmesan. Coat eggplant slices with flour mixture, dip into egg, then coat with panko mixture. Arrange in single layer on parchment-lined baking sheet; lightly coat with cooking spray. Bake in 400°F. oven for 12 minutes. Turn slices over, coat with cooking spray, and bake until lightly browned, about 12 minutes.

Place 6 eggplant slices in shallow baking pan that has been lightly coated with cooking spray. Top each with 1 tablespoon marinara sauce and another eggplant slice. Top each with 1 slice mozzarella and 1 tablespoon marinara. Bake in 400°F. oven until sauce is bubbly and cheese begins to melt, about 10 minutes. If desired, sprinkle additional parmesan over tops.

Makes 6 servings

Calories: 241
Cholesterol: 30 mg
Fat: 12 g
Sodium: 372 mg
Carbohydrates: 19 g

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