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What You Need
- 1 egg
- 1 Tbsp. water
- 1 small eggplant, cut into 3/4 inch thick slices
- 1 cup dried bread crumbs, seasoned
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup spaghetti sauce
- 1/4 tsp. crushed red pepper flakes
- 3 Tbsp. grated Parmesan cheese
What You Do
- In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
- Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
- While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
- Top eggplant with sauce and Parmesan cheese and serve.
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Nutrition Information
Servings Per Recipe: 2
Amount Per Serving
- Calories: 644
- Total Fat: 28.1g
- Cholesterol: 180mg
- Sodium: 1866mg
- Total Carbs: 63.6g
- Dietary Fiber: 13.1g
- Protein: 36.5g
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