PREP: 15 minutes
COOK: 20 minutes
SERVINGS: 6
Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal.
Ingredients
1 large eggplant, sliced 1/4 inch thick
2 eggs, beaten
1/2 cup Italian bread crumbs
2 (14.5 ounce) cans Red Gold® Diced Tomatoes, or 1 (28 ounce) can Red Gold® Diced Tomatoes 1 (12 ounce) can Red Gold® Tomato Paste 2/3 cup water
6 ounces sliced mozzarella cheese
Parmesan cheese
Directions
- Preheat oven to 350o F.
- Dip eggplant sliced into eggs, then breadcrumbs, arrange in a single layer on a baking sheet.
- Broil 4 inches from heat until brown and tender, about 5 minutes per side. Place in a 13x9 inch baking dish.
- In a small bowl, combine diced tomatoes, tomato paste and water; pour over eggplant and top with cheese. Cover and bake for 20 minutes or until heated through.
- Sprinkle with Parmesan cheese.
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