EGGPLANT PARMIGIANA
Enjoy an Italian classic of Eggplant Parmigiana! With two large eggplants, cook this Eggplant Parmigiana for a big Sunday dinner entrée-it serves 12!
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place flour in pie plate. Add eggplant, 1 slice at a time to flour, turning to evenly coat both sides of each eggplant slice with flour. Gently shake off excess flour.
- Heat oil in large nonstick skillet on medium heat. Add eggplant slices, in batches; cook 1 to 2 min. on each side or until crisp and evenly browned on both sides.
- Pour 1 cup pasta sauce into 13x9-inch baking dish sprayed with cooking spray. Layer 1/3 each of the eggplant, remaining pasta sauce, mozzarella and Parmesan over pasta sauce in dish; repeat layers twice.
- Bake 30 to 35 min. or until heated through.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
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