Baked Eggplant Parmesan Recipe
Just a few good Reasons to Celebrate Meals with EGGPLANT!
Eggplant is a very good source of dietary fiber, vitamin B1 and copper.
It is a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K.
Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.
- FYI: Make appropriate substitutions in this recipe for the ingredients that you love, like using same products of different brands.
- PAM or Other No-Stick Cooking Spray
- 1/4 cup Italian-style bread crumbs
- 1/4 cup Grated Parmesan Cheese
- 1 large eggplant, peeled if desired
- 1/4 cup Parkay Original Spread-tub, melted
- 1 cup shredded part-skim mozzarella cheese
- 1 can (14.5 oz each) Canned Diced Tomatoes with Basil, Garlic and Oregano, undrained
- 1 can (8 oz each) Canned Tomato Sauce with Basil, Garlic and Oregano
- 1. Preheat oven to 425°F. Spray baking sheet with cooking spray; set aside. Combine bread crumbs and Parmesan cheese in shallow dish.
- 2. Cut eggplant into 12 slices, about 1/2-inch thick. Brush slices with Parkay, then coat each side with bread crumb mixture. Place on baking sheet. Bake 15 minutes or until tender, turning once. Top slices evenly with mozzarella cheese.
- 3. Meanwhile, combine undrained tomatoes and sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened. Spoon tomato mixture evenly into 4 shallow bowls. Place 3 eggplant slices over sauce in each bowl.