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Eggplant Parmigana
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2# | eggplant cut into 1/2 inch slices |
1 jar | Taste of Inspirations Tomato & Basil Marinara Pasta Sauce |
1 cup | grated part-skim mozzarella |
1/2 cup | grated Parmesan Cheese |
2 T | chopped fresh parsley |
basil, alternative | |
oregano, alternative | |
1/4 tsp | fresh ground pepper |
1/4 tsp | sea salt to taste |
Pour 1/2 cup sauce on 9 x 13 pan
Heat remaining sauce in saucepan.
Preheat broiler to 550• (high) for 5 minutes. Line baking sheet with aluminum foil, shiny side down.
Arrange eggplant slices on foil. Spray tops with olive oil. Broil with door slightly ajar for 2-3 minutes or until brown & tender. Turn eggplant and repeat.
Transfer cooked slices to sauced pan, overlapping the slices to fill the pan. Sprinkle eggplant slices with salt & pepper. Pour warmed sauce over eggplant slices, spreading evenly. Scatter mozzarella over sauce & top with Parmesan.
Broil until cheese has melted and is bubbly brown/ about 2-3 min.
Remove and sprinkle with herbs. Let rest 5 minutes.
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