Eggplant Parmigiana

Składniki

• 1 second olive oil cooking spray
• 2 duże eggs
• 4 kawałki mozzarella cheese shredded
• 1/4 miarka kuchenna parmesan cheese
• 1 łyżeczka, liść oregano
• 1 funt part skim milk ricotta cheese
• 1 łyżka stołowa basil
• 1/2 łyżeczka salt
• 2 nieobrane eggplant, sliced thin
• 1/3 łyżka stołowa parsley
• 2 miarki kuchenne tomato sauce
• 4 uncje water
• 1 1/2 miarki kuchenne bread crumbs

Wskazówki

1. Whisk together 1 egg, water and salt.
2. Thinly slice eggplant and dip in egg then bread crumbs.
3. Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.
4. While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.
5. Place 1/2 cup sauce in deep baking pan, then layer of cheese.
6. Top with eggplant and sauce alternating ending with sauce.
7. Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.