Eggplant Parmigiana
Source of Recipe
Stacy Weyland - Greenville
List of Ingredients
2 sprays olive oil cooking spray
1 c. quick cooking rolled oats
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. salt
1/3 c. fat free skim milk
1 large raw eggplant, sliced crosswise into 1/2" thick slices
2 T. SoyaKaas Grated Parmesan StyleSoy Cheese, or similar product
12 oz. uncooked whole wheat spaghetti
28 oz. canned diced tomatoes, with green pepper, celery & onion
16 oz. canned tomato sauce
8 oz. shredded fat-free mozzarella cheeseRecipe
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
In a shallow dish, combine oats, garlic powder, oregano and salt. Place milk in a separate shallow dish. Dip eggplant slices into milk and then into oat mixture. Press oat mixture onto both sides of eggplant with hands. Place coated eggplant slices on prepared baking sheet and sprinkle with grated topping. Lightly spray surface with cooking spray. Place in oven and bake 30 minutes.
Meanwhile, cook spaghetti according to package directions. While spaghetti cooks, in a medium bowl, combine diced tomatoes and tomato sauce. Reserve 2/3 c. of sauce mixture and set aside for eggplant. Drain pasta and transfer to a large bowl. Toss with sauce and cover spaghetti to keep warm.
Remove eggplant from oven and spoon reserved tomato sauce over top. Top with mozzarella cheese. Return eggplant to oven and bake until cheese is browned and bubbly, about 10 - 15 minutes more. (Note: if cheese does not brown, broil for an additional 1 - 2 minutes).
Place spaghetti on plates or in shallow bowls and arrange eggplant slices over top. Yields about 1 1/4 cup of spaghetti and 2 - 3 baked eggplant slices per serving.
Servings: 6
Preparation time: 20 minutes
Cooking time: 45 minutes
Level of difficulty: moderate
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