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Egg plant Parmesan
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| Eggplant Parmesan | |
| 1 medium | eggplant, cut into 1/4 – 1/2 inch slices |
| 1 | egg white, beaten lightly |
| 1/2 cup | breadcrumbs, (Italian seasoned crumbs work beautifully) |
| 1/4 cup | grated Parmesan cheese |
| 1 tsp | Italian spices |
| garlic salt | |
| ground pepper to taste | |
Preheat your oven to 400 degrees.
Mix together your breadcrumbs, grated Parmesan and Italian spices.
Make sure your eggplant is fairly dry by patting it with a paper towel. Season your eggplant on both sides with garlic salt and pepper.
Dip each eggplant slice in the egg white, then the breadcrumb mixture and lay on a cookie sheet that has been sprayed with Pam.
When finished, spray Pam across all the tops of the eggplant slices.
Bake for 12 – 15 minutes until eggplant is tender.
Serve as is, or with a side of Express Marinara.
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