Easy Eggplant Parmesan
15m
Prep Time
20m
Cook Time
6
Servings
In this version of the classic Italian dish, instead of frying the eggplant we broil it for less mess. A quick sauce is made using our diced tomatoes and tomato paste and then baked to finish the dish.
In this version of the classic Italian dish, instead of frying the eggplant we broil it for less mess. A quick sauce is made using our diced tomatoes and tomato paste and then baked to finish the dish.
Ingredients
COPY INGREDIENTS
1 large eggplant, sliced 1/4 inch thick2 eggs, beaten1/2 cup Italian bread crumbs1 can Redpack® 28 oz Diced Tomatoes Basil, Garlic & Oregano2 cans Redpack® 6 oz Tomato Paste2/3 cup water6 ounces sliced mozzarella cheeseParmesan cheese
Instructions
- Preheat oven to 350° F.
- Dip eggplant slices into eggs, then breadcrumbs, and 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 13 x 9 inch baking dish.
- In a small bowl, combine diced tomatoes, tomato paste and water; pour over eggplant slices and top with cheese.
- Cover and bake for 20 minutes or until heated through. Sprinkle with Parmesan cheese.
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