McPhersonSentinel - McPherson, KS
  • Vegetarian recpe: Eggplant Parmesan

  • Eggplant Parmesan
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  • Ingredients
    * 3 eggs, beaten
    * 2-1/2 cups panko (Japanese) bread crumbs
    * 3 medium eggplants, cut into 1/4-inch slices
    * 2 jars (4-1/2 ounces each) sliced mushrooms, drained
    * 1/2 tsp dried basil
    * 1/8 teaspoon dried oregano
    * 2 cups (8 ounces) shredded part-skim mozzarella cheese
    * 1/2 cup grated Parmesan cheese
    * 1 jar (28 ounces) spaghetti sauce
    * Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake at 350° for 15-20 minutes or until tender and golden brown, turning once.
    * In a small bowl, combine the mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses.
    * Spread 1/2 cup sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.
    * Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.
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