Eggplant Parmigiana
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Recipe type: Worknight Dinners, Cooking for One or Two
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 (1-pound) eggplant, peeled and cut into ¼-inch slices
  • ½ teaspoon salt
  • 1½ cups tomato sauce
  • ¾ cup shredded skim-milk mozzarella cheese
Instructions
  1. (Optional): Set the eggplant in a single layer on paper towels and sprinkle with the salt, cover with more paper towels. Let stand 30 minutes, then pat dry with paper towels.
  2. Preheat the oven to 350 degrees F. Spray 2 baking sheets and an 8-inch square baking dish with nonstick spray. Arrange the eggplant slices in a single layer on the baking sheets. Bake until tender, 15-20 minutes.
  3. Spread one-fourth of the tomato sauce in the baking dish. Top with some of the eggplant slices in a single layer, slightly overlapping if necessary. Sprinkle with one-third of the bread crumbs, one-fourth of the cheese and another one-fourth of the sauce. Repeat the layers, finishing with the cheese.
  4. Cover with foil and bake until heated through and bubbling, 30-40 minutes. Remove the foil, increase the oven temperature to 400 degrees F and bake until the top is slightly crisp, about 15 minutes longer. Serve hot or warm.
Recipe by In Good Taste at https://ingoodtaste.kitchen/baked-eggplant-parmesan/