Eggplant Parmigiana - Oven Only

Ingredients

1 large Eggplant, sliced into 8 - 10 thick slices
4 fresh tomatoes, peeled and sliced into 8 - 10 slices
1 tablespoon melted margarine
4 slices whole wheat bread, toasted and crumbled
1/2 cup grated part-skim milk mozzarella cheese (divided)
2 cloves of garlic, minced
1/8 teaspoon Salt
1/8 teaspoon Garlic powder
1/8 teaspoon Oregano

Preparation

1
Directions:
2
Preheat oven to 425 degrees.
3
Arrange the eggplant in the bottom of a 9x13 baking dish, sprinkle with garlic, and place the tomatoes over each eggplant slice.
4
Drizzle margarine over the entire layer then add the salt, Italian Seasoning, garlic powder, and oregano.
5
Cover and bake for 20 minutes.
6
Remove from oven and top with ΒΌ cup mozzarella cheese. Follow up with the bread crumbs and add the rest of the mozzarella cheese on top.
7
Put it back in the oven and cook it uncovered for about 10 minutes, or until the cheese has melted.
8
Na Zdravje!

 



About

Most Eggplant Parmigiana recipes require you to fry the eggplants prior to baking, but I skip that first step and go straight to my oven.

Yield:

8.0 servings

Added:

October 30, 2010

Creator:

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