Atlanta Farm Girl's Eggplant Parmesan

Atlanta Farm Girl’s

Eggplant Parmesan

Ingredients:

2 medium eggplants, peeled and sliced thin

1-container whole-wheat breadcrumbs (or your favorite variety)

1 small handful fresh or 1 t dried, crumbled basil

1 small handful fresh or 1 t dried, crumbled thyme

1 small handful fresh or 1 t dried, crumbled oregano

1/8 t ground red pepper (or to taste)

3-4 eggs, scrambled

Spray oil (like Pam)

1-2 jars ready-made spaghetti sauce

Shredded part skim mozzarella

Grated Parmesan

Optional:

sliced tomatoes, peppers, onions, mushrooms, zucchini or other squash, fresh spinach etc.

Preparation:

Ø Scramble eggs in bowl and set next to stove top

Ø Mix breadcrumbs and spices in bowl and set next to stove top

Ø Have 2 greased (I use Pam) cookie sheets ready with small amount of ready

Ø Heat Oven to 400 degrees

Ø Prepare 9” x 11” glass pan by greasing (with Pam) and spreading small amount of ready made spaghetti sauce in bottom

Method:

Ø Dredge each slice of eggplant in egg followed by breadcrumb mixture to coat both sides

Ø Place eggplant on cookie sheet and bake in pre-heated oven for approximately 20 minutes until lightly browned and soft when poked with a fork

Ø Place cooked eggplant in 9” x 11” prepared glass pan layering as necessary

Ø Add optional mushrooms, onion and/or tomato slices etc.

Ø Cover with remaining spaghetti sauce

Ø Top with mozzarella followed by parmesan

Ø Cover lightly with foil for first 10 minutes of cooking time

Ø Remove foil and cook an additional 10-20 minutes depending on how fast the cheese bubbles and browns