Eggplant Parmesan


6 Servings, 240 calories each


2 medium eggplants, trimmed, sliced lengthwise

1 medium onion, sliced or chopped

1/4 cup flour

1/4 cup corn starch

1 15oz can tomato sauce

1 14.5oz can crushed tomatoes

1/2 grated Parmesan cheese

1 tablespoon olive oil, in spray bottle

Basil, oregano to taste

Dust eggplant slices with flour and corn starch.  Spray with water.  Dip in breadcrumbs.  Lightly spray oil over heated surface of flat griddle pan and cook breaded eggplant until golden brown.

Add herbs to tomatoes.  Apply a base of tomatoes to bottom of pan.  Layer eggplant, tomatoes, Parmesan.  Finish with layer of tomatoes and Parmesan.

Bake 325 degrees for 45 minutes.


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