Eggplant Parmigiana - Oven Only

Ingredients

1 large Eggplant, sliced into 8 - 10 thick slices

4 fresh tomatoes, peeled and sliced into 8 - 10 slices

4 slices whole wheat bread, toasted and crumbled

2 cloves of garlic, minced

1/8 teaspoon Salt

1/8 teaspoon Oregano

Directions:

Preheat oven to 425 degrees.

Arrange the eggplant in the bottom of a 9x13 baking di sh, sprinkle with garlic, and place the tomatoes over each eggplant slice.

Drizzle margarine over the entire layer then add the salt, Italian Seasoning, garlic powder, and oregano.

Cover and bake for 20 minutes.

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.

Put it back in the oven and cook it uncovered for about 10 minutes, or until the cheese has melted.

Na Zdravje!

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.

8.0 servings

Saturday, October 30, 2010 - 9:07am