Easy Eggplant Parmigiana

[Guest guest]

Easy Eggplant Parmigiana

 

2 large round eggplants, peeled and sliced 1/4 inch thick

1 cup whole wheat flour

2 eggs, beaten with 1/2 tsp salt and 1/2 cup water

2 cups cracker crumbs

1 recipe tomato sauce (recipe to follow) OR jar of sauce from store

1 cup grated cheese (mozzarella or Monterey Jack)

 

Coat eggplant slices with flour, dip in egg mixture and then dredge

in cracker

crumbs. In an ungreased 9x13 pan, layer eggplant, 1 cup sauce,

eggplant

again followed by remaining sauce. Cover with foil and bake at 350

degrees

for 45 minutes or until layers are easily pierced with a fork.

Sprinkle with

cheese and return to oven until cheese melts.

 

* Since eggplant slices are not fried in oil, this dish is definately

lower-cal and

a winner.

 

~ P_T ~

 

Words strain, / Crack and sometimes break, under the burden, / Under

the tension, slip, slide, perish, / Decay with imprecision, will not

stay

in place, / Will not stay still.

-T.S. Eliot, poet (1888-1965)

[Guest guest]

On Sun, 19 Jan 2003 17:52:42 -0000, you wrote:

 

>Easy Eggplant Parmigiana

>

>2 large round eggplants, peeled and sliced 1/4 inch thick

>1 cup whole wheat flour

>2 eggs, beaten with 1/2 tsp salt and 1/2 cup water

>2 cups cracker crumbs

>1 recipe tomato sauce (recipe to follow) OR jar of sauce from store

>1 cup grated cheese (mozzarella or Monterey Jack)

>

>Coat eggplant slices with flour, dip in egg mixture and then dredge

>in cracker

>crumbs. In an ungreased 9x13 pan, layer eggplant, 1 cup sauce,

>eggplant

>again followed by remaining sauce. Cover with foil and bake at 350

>degrees

>for 45 minutes or until layers are easily pierced with a fork.

>Sprinkle with

>cheese and return to oven until cheese melts.

>

>* Since eggplant slices are not fried in oil, this dish is definately

>lower-cal and

>a winner.

>

 

Yes, and you don't really need to do the egg, flour,

breadcrumbs either.

 

I don't anymore: I just put the eggplant slices in a baking

dish, pour sauce over top of them, put mozzarella over the

sauce - takes about two minutes. My kind of meal.

 

Pat

 

-- " In Germany, the Nazis came for the Communists and I didn't

speak up because I was not a Communist. Then they came for

the Jews and I didn't speak up because I was not a Jew. Then

they came for the labor unionists and I didn't speak up

because I was not a labor unionist. Then they came for the

Catholics and I was a Protestant so I didn't speak up. Then

they came for me . . . By that time there was no one to

speak up for anyone, " Martin Niemoller (1892-1984)

[Guest guest]

In digest #761, Donna wrote: " I love love love eggplant parm.

I have to give this a try soon. Thank you! "

 

and

 

In digest #764, Mike wrote: " gonna try this one tonight! lookin

forward to it ... "

 

~~ You guys are more than welcome. i hpe you like it as much

as i do. Everyone who has tried it for themselves in the past have

said it was so easy and came out perfect.

BTW Mike, i thought your wee joke in digest#764 was a gas!

i larfed my ehem off. i'll stick to being a VEGetarian though,

thank you very much! *lol*

Okay, now i better go post a recipe so Donna doesn't beat me up

for bringing all that stuff up again. hehehe

 

~ pt ~

 

Climb the mountains and get their good tidings.Ê

Nature's peace will flow into you as sunshine flows into trees.Ê

The winds will blow their own freshness into you, and the

storms their energy, while cares will drop off like autumn leaves.Ê

~John Muir

[Guest guest]

In digest #771, Mike shared: " made it last night - replaced the

crackers with wheat germ came out great "

 

~~ Glad to read you enjoyed it. Interesting choice you made

replacing the crackers with wheat germ. i will have to try that

sometime, but i think i might go half and half with it.

 

:::coffeemug salute:::

 

~ pt ~

 

And this, our life, exempt from public haunt,

finds tongues in trees, books in the running brooks,

sermons in stones, and good in everything.Ê

~William Shakespeare