Makes:
4-6 servings
Total Time:
30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Vegetarian Entrees
what you need
- 1/2 cup bread crumbs
- 1/2 cup Kraft Reduced-Fat Parmesan Cheese
- 1 Tbsp. each, garlic salt, pepper, dried basil, dried oregano
- 1 large (12 oz.) eggplant
- 1 large egg
- 2 Tbsp. water
- 1/3 cup olive oil
- 2 cups tomato sauce
- 8-12 slices Kraft Mozzarella Cheese
make it
Blend in large shallow bowl, bread crumbs, parmesan cheese, garlic salt, pepper, basil, and oregano. Cut the eggplant into 6 1/2" slices. In another shallow bowl, beat egg with water to make egg wash. Dip each eggplant slice into egg wash, and then dredge through breadcrumb mix.
Heat oil in large skillet over med-high heat. Saute eggplant slices until browned on both sides.
In a 9" x 12" casserole dish, sprayed with cooking spray, pout tomato sauce into bottom of dish, arrange eggplant slices over tomato sauce. Top each eggplant slice with 2 slices mozzarella cheese. Bake at 400°F, for 10-12 min, or until tomato sauce is bubbly, and cheese is melted.
Notes
Quick and easy. I sometimes add minced garlic to the egg wash to add a more garlicky flavor.
