Eggplant Parmesan the Editors of Publications International, Ltd.
Makes 8 servings
|2||tablespoons olive oil, divided|
|1||package (12 ounces) frozen soy crumbles|
|1||tablespoon Italian seasoning|
|1||jar (26 ounces) meatless pasta sauce|
|1||medium to large eggplant (1-1/2 pounds), trimmed and cut into 16 slices|
|1/2||teaspoon black pepper|
|1||egg beaten with 1 tablespoon water|
|1/2||cup grated reduced-fat Parmesan cheese|
|Hot cooked pasta (optional)|
- Preheat oven to 350°F. Heat 1 tablespoon olive oil in a small nonstick skillet over medium heat. Mix crumbles with Italian seasoning and cook in skillet, stirring occasionally, until lightly browned, about 10 minutes; keep warm.
- Heat pasta sauce in small saucepan; keep warm.
- Heat remaining tablespoon olive oil in large nonstick skillet over medium-high heat. Sprinkle eggplant slices lightly with salt and pepper. Dip slices into beaten egg mixture. Fry until brown, about 5 to 6 minutes; turn and fry other side until eggplant is cooked through but not mushy, about 5 minutes.
- Spray 13X9-inch glass baking dish with nonstick cooking spray. Place 8 cooked eggplant slices in single layer in bottom of prepared dish. Top with soy mixture. Place remaining 8 cooked eggplant slices on top of soy mixture. Spoon pasta sauce over all. Sprinkle evenly with cheese. Bake about 10 minutes or until heated through. Serve over cooked pasta, if desired.
|Serving Size:||1/8 of total recipe (without pasta)|
|Calories from Fat||38 %|
|Total Fat||9 g|
|Saturated Fat||1 g|
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