Guest guest Posted July 6, 2001 Report Share Posted July 6, 2001 Eggplant And Fresh Tomato Parmesan For 2 Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Vegetarian Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dry bread crumbs 1 tablespoon shredded parmesan cheese 1 teaspoon olive oil 1 clove garlic -- crushed 6 peeled eggplant slices -- 1/4 inch thick 1 egg white -- beaten nonstick cooking spray 1 tomato -- sliced 1/2 cup reduced-fat shredded mozzarella cheese 2 tablespoons chopped fresh basil leaves 1. In medium bowl, combine bread crumbs, Parmesan cheese, oil and garlic. Dip one eggplant slice in egg white; coat lightly with bread-crumb mixture. Repeat with remaining slices. 2. Spray large skillet with cooking spray; heat over medium-high heat. Cook eggplant slices in a single layer 6 minutes on each side, until lightly browned and tender. 3. Arrange eggplant and tomato slices alternately in a 9-inch pie plate, overlapping slices. Sprinkle with mozzarella cheese. Cover with foil; bake at 400°F 20 minutes or until cheese is melted. Uncover; sprinkle with basil. Makes 2 servings. Quote Link to comment Share on other sites More sharing options...
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