One Eggplant and an Impromptu Lunch

Before my Mom left for vacation she gave me some of her CSA veggies from last week and among those items was one small, lonely eggplant. I decided to make eggplant parmesan for lunch the other day and it was AMAZING! I gave my oldest the leftovers for lunch today and he practically licked the plate clean. I guess it’s a good thing there was another eggplant in todays bundle so I can make it again this week!









Eggplant Parmesan

adapted from Cooking Light (barely)

1 cup dry breadcrumbs
1/2 cup (2 ounces) finely grated fresh Parmesan cheese
2 Tbsp dried parsley
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
2 (1-pound) eggplants, each peeled and cut crosswise into 6 slices
1 cup all-purpose flour
2 large egg whites, lightly beaten
1 large egg, lightly beaten
Cooking spray
1 (25.5-ounce) jar fat-free marinara sauce
3 cups hot cooked angel hair pasta (about 6 ounces uncooked pasta)

Preheat oven to 350°.

Combine first 6 ingredients in a shallow dish. Dredge eggplant slices in flour. Combine egg whites and egg. Dip eggplant slices in eggs; dredge in the breadcrumb mixture. Arrange eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes. Pour the sauce evenly over eggplant slices; sprinkle with more parmesan cheese. Bake an additional 10 minutes or until cheese is melted. Serve over pasta.


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