tbhas6
Senior Member
Posts: 1,146
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Post by tbhas6 on Jun 21, 2013 18:04:37 GMT -5
Eggplant Parmesan
2 Tbsp. olive oil 1 garlic clove, minced 1 sm. eggplant, peeled and cut into 1/4 in. slices 1 Tbsp. minced fresh basil OR 1 tsp. dried basil 1 Tbsp. grated Parmesan cheese 1 med. tomato, thinly sliced 1/2 c. mozzarella cheese, shredded
Combine oil and garlic, brush over both sides of eggplant slices. Place on a greased baking sheet. Bate at 452 for 15 min.; turn. Bake 5 min. longer or until golden brown. Cool on a wire rack. Place 1/2 the eggplant mixture in a greased 1 qt. baking dish. Sprinkle with half the basil and Parmesan cheese. Arrange tomato slices over top, sprinkle with remaining basil and Parmesan. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella cheese. Cover and bake at 350 for 20 min. Uncover; bake 5-7 min. longer or until cheese is melted.
Serves 2 / 275 calories
variation: Top with 1/2 c. of meatless spaghetti sauce before last layer of mozzarella cheese.
NOTE: recipe doubles & tripples well
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