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Nancy's Kitchen - Tried and Tested Recipes
Eggplant Parmesan
Eggplant Parmesan
3 small eggplants
vegetable
cooking spray
1-1/2 lemons, juiced
salt and pepper
2 1/4 cups tomato
sauce
6 oz. mozzarella cheese, grated
3/8 cup fresh parsley, chopped
1/2
cup parmesan cheese, grated
Preheat oven to 400 degrees F. Peel the
eggplant and slice them lengthwise 1/4
inch thick. Arrange the slices in one
layer on a baking sheet sprayed with the
cooking spray. Sprinkle the slices with
the lemon juice, salt and pepper. Bake
for 20 minutes flipping them after 10
minutes. Spread 2 tablespoons of the
tomato sauce in the bottom of a 8 inch
pie plate. Arrange half the eggplant
slices over the sauce, overlapping them
slightly, and top with half of the
remaining sauce, half the mozzarella,
half the parsley and half the parmesan
cheese. Repeat the procedure. Bake for
30 minutes or until hot and bubbly.
Serves 6
Linda NM
http://www.nancyskitchen.com
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