Healthy Eating: Eggplant Parmesan | SteamboatToday.com
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Healthy Eating: Eggplant Parmesan

2 small eggplants (about 1 pound)

3 tablespoons flour

2 eggs, beaten



2 tablespoons skim milk

1 cup panko breadcrumbs



1 tablespoon Italian seasoning

1/4 teaspoon red pepper flakes

Cooking spray

3 cups commercial marinara sauce, divided

1 1/2 cup (6 oz.) shredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees. Cut unpeeled eggplants lengthwise into 1/4 -inch thick slices. Place flour in a large sealable plastic bag. Combine egg and milk in a shallow bowl. Mix panko breadcrumbs with Italian seasoning and red pepper on a plate. In small batches place eggplant slices in plastic bag; shake to coat with flour. Dip each floured eggplant slice into the egg mixture, and then lightly dredge both sides of the eggplant with seasoned panko crumbs. Place slices on a baking sheet coated with cooking spray. Bake 20 minutes, turning after 10 minutes.

Reduce oven temperature to 350 degrees. In a 12-by-9-by-2-inch baking dish evenly spread 1/2 cup of marinara sauce. lace half the eggplant slices in a single layer on the bottom of the dish. Spoon half the remaining marinara sauce over the slices and sprinkle with half the mozzarella cheese. Repeat, adding a second layer with the remaining ingredients. Top with Parmesan cheese and bake uncovered 20 minutes, or until thoroughly heated. Serves 6.

Recipe provided by Karen Massey.


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