Eggplant Parmesan

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* Exported from MasterCook *

 

Eggplant Parmesan

 

Recipe By :Anna Barbieri

Serving Size : 1 Preparation Time :0:20

Categories : Eggplant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium eggplant sliced

1 egg beaten with 2 tablespoons milk

dried italian bread crumbs

olive oil

6 ounces tomato paste

6 ounces white or red wine

1 pinches dried oregano

salt and pepper -- to taste

1 clove garlic -- crushed

1/2 pound mozzarella -- sliced

1 cup freshly grated parmesan cheese

 

Preheat oven to 400 degrees F. Slice washed eggplant 1/2-inch thick. Dip

slices into the egg mixture and then into the bread crumbs, coat well. Grease a

cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer

on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for

about 15 minutes. Check that the slices are golden brown, turn then and bake

for another 15 minutes. They should be browned on both sides. Set aside. In a

small saucepan dilute the tomato paste with wine. A good mix is a can of paste

and a can of wine. Add the oregano, salt, pepper, and crushed garlic. In a

baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of

sauce on each slice. Layer each eggplant with a slice of mozzarella and sauce

until all is used. Top with Parmesan cheese and bake for about 20 minutes.

Serve hot.

 

Converted by MC_Buster.

 

 

 

Source:

" TVFN "

Start to Finish Time:

" 1:10 "

 

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Per serving: 144 Calories (kcal); 1g Total Fat; (5% calories from fat); 6g

Protein; 34g Carbohydrate; 0mg Cholesterol; 1344mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0