Eggplant Parmesan from Betty's Kitchen®

Name: Eggplant Parmesan from Betty's Kitchen®
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 medium eggplant, peeled and cut into 1/4-inch slices; 355 milliliters shredded reduced-fat mozzarella cheese; 79 milliliters finely shredded Parmesan cheese; 59 milliliters seasoned dry bread crumbs; 237 milliliters spaghetti sauce; 2 teaspoons olive or vegetable oil

Eggplant Parmesan from Betty's Kitchen® might be just the Mediterranean recipe you are searching for. One portion of this dish contains roughly 11g of protein, 8g of fat, and a total of 153 calories. This recipe serves 6. If you have vegetable oil, spaghetti sauce, seasoned bread crumbs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 16 minutes.

Instructions

Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray.

Ingredients you will need

Cooking Spray

Eggplant

Equipment you will use

Oven

Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.

Equipment you will use

Broiler Pan

While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.

Ingredients you will need

Parmesan

Breadcrumbs

Eggplant

Cooking Oil

Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through.

Ingredients you will need

Pasta Sauce

Equipment you will use

Sauce Pan

Remove from heat; cover to keep warm.

Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

Ingredients you will need

Mozzarella