No-Fry Eggplant Parmesan
Yield
4 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
Parmesan cheese
grated |
|
| ¾ | cup |
bread crumbs
fresh |
|
| ½ | cup |
mayonnaise
approximately |
|
| 1 | large |
eggplant
|
*
|
| 1 ½ | cups |
tomato sauce
seasoned |
|
| 8 | ounces |
mozzarella cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
Parmesan cheese
grated |
|
| 177 | ml |
bread crumbs
fresh |
|
| 118 | ml |
mayonnaise
approximately |
|
| 1 | large |
eggplant
|
*
|
| 355 | ml |
tomato sauce
seasoned |
|
| 231.2 | ml/g |
mozzarella cheese
shredded |
|
Directions
Preheat oven to 425 degrees F.
Slice the washed eggplant into ½ inch rounds (not necessary to peel).
Spread both sides of the rounds with a thin layer of mayonnaise.
Combine ¾ cup of the Parmesan cheese with the breadcrumbs and coat the eggplant slices with this mixture.
Arrange in one layer on an oiled baking sheet and bake for 15 minutes.
Place the eggplant slices in an overlapping fashion in an oiled 9x12 inch casserole, and top with tomato sauce, mozzarella and the remaining Parmesan cheese.
Bake at 375℉ (190℃) F for 20 minutes or until cheese melts.
