Wednesday, December 19, 2007

Eggplant Parmigiana

1 small eggplant
1 egg, beaten
1 Tbs. water
1/4 cup flour
2 Tbs. oil
1.2 cup grated Parmesan
1 cup meatless spaghetti sauce
3/4 cup shredded mozzarella

Wash and peel eggplant; cut cross-wise into 1/2-inch slices. Combine egg and water; dip eggplant into mixture, then into the flour. Preheat oven to 400.

In skillet, cook eggplant in oil about 4-6 minutes.

Place eggplant in a baking dish. Sprinkle with Parmesan. Top with spaghetti sauce (use more if needed) and mozzarella. Bake 10-12 minutes. Serve with cooked spaghetti.

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