Eggplant Parmigiana - Oven Only
By: Diethood
Published: Saturday, October 30, 2010 - 9:07am

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 Encore Italian Seasoning
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 ¼ 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.