Appetizer: Cheesy Eggplant Parmesan

Eggplant covered in a zesty tomato sauce and smothered in mozzarella cheese.

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Ingredients

1/2 cup real eggs product
1 cup crushed tomatoes
4 oz 2% milk mozzarella cheese
1 tbsp Italian seasoning
1/2 cup whole wheat flour
1 cup parmesan herb panko bread crumbs
1 dash sea salt
1 tsp garlic powder
1 dash coarse black pepper
1 unpeeled eggplant

Instructions

1. Pre-heat oven to 375° F (190° C). Spray baking sheet with non-stick spray, set to side.

2. Cut ends off of eggplant and cut into round slices approx 1/4" thick, set to side.

3. Pour 1/4 cup whole wheat flour into bowl. Pour 1/2 of egg beaters into a separate bowl. Pour 1 cup of crumbs into a separate bowl.

4. Cover one eggplant slice with flour, then dip in egg, shake off excess egg mixture, dip eggplant into crumbs and cover well. Place covered eggplant on baking sheet.

5. Repeat until all eggplant covered. Spray eggplant with non-stick spray.

6. Bake eggplant for 15 minutes, remove from oven, flip eggplant over, spray with non-stick spray and bake an additional 15 minutes.

7. Meanwhile, pour one cup canned crushed tomato into bowl, add a tablespoon of Italian seasoning, a teaspoon of garlic powder, dash of salt, dash of pepper and mix well. Warm mixture in microwave for 3 minutes on medium heat, stir well.

8. Once eggplant is completely cooked, remove from oven, add a spoon of tomato sauce over eggplant and top with mozzarella cheese. Bake an additional 5 minutes until cheese is melted.

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