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    Eggplant Parmesan


    Source of Recipe


    Unknown
    Combine and set aside:
    ½ cup crushed saltine crackers (14 crackers)
    2 Tbs. grated Parmesan Cheese
    1 Tbs. dried parsley flakes

    Combine and set aside:
    ¼ cup milk
    1 egg, beaten
    1/8 tsp. pepper


    Spray 9”x13” pan with non-stick spray.

    Cut one medium eggplant (1 pound) into ½” slices.
    Dip in egg-milk mixture and then in cracker crumbs. Layer in baking pan.

    Spoon over 2/3 jar of spaghetti sauce.

    Cover with foil and bake at 350°F. for 30 minutes. If tender, remove foil and top with shredded mozzarella cheese. Continue baking uncovered until melted.


    Notes: To use up the remaining sauce in the jar, I boiled ½ pound of thin spaghetti and served that with the warmed up sauce and eggplant.
 

 

 

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