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Instructions |
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1. Make tomato sauce. While tomato sauce simmers, peel eggplant. Cut crosswise into 1/2 inch slices. Place slices on cutting board; sprinkle with salt. Tilt board slightly; let stand 30 mins rinse eggplant; pat dry.
2. Heat oven to 400F. Dip Eggplant slices into milk, then coat with bread crumbs
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3. Heat oil in 12-inch nonstick skillet over med-heat. Cook eggplant slices in oil about 2 min. on each side or until tender and golden brown.
4. Mix sauce & basil. Spread 1 cup of the sauce in ungreased rectangular baking dish 13x9x2 inches. Arrage 1/2 of the eggplant slices on sauce. Sprinkle with 1/4 cup mozerella cheese top with 1/2 cup of the sauce & remaining eggplant slices. top with remaining sauce; sprinkle with remaining cheese.
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5. Cover and bake about 20 mins. or until hot and bubbly. Uncover & bake about 10 mins longer or until cheese is lightly browned.
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Chicken Parmigiana - sub 4 boneless skinless chicken breast halves (about 1 1/2lbs) for the eggplant. Flatten each chicken breast half to 1/4inch thickness between sheets of plastic wrap. Continue as directed except cook chicken in oil about 10 min., turning once, until chicken is golden brown.
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Originally Submitted
11/5/2010
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