Quick and Easy Eggplant Parmesean
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 eggplant2 c. Chunky Ragu Sundried Tomato and Sweet Basil3/4 c. grated parmesean cheese1c. Itallian seasoned Panko3T. Olive Oil1/2 box (4 servings amount) Barilla Farfalle2 tsp. salt (this will be rinsed away)
Wash the eggplant and cut the ends off.
Cut into 12 even slices. Place in a colander and sprinkle 2 tsp. salt evenly over the slices and let sit in sink for 15 minutes. After the eggplant has released some of its moisture, rinse the pieces thoroughly to remove the salt.
Preheat oven to 425
Warm sauce on low heat.
Cook pasta, drain, toss with 1 T. olive oil and set aside.
Coat each piece, both sides with Panko, and let rest for a couple minutes to ensure the crumbs will stay. While they are resting heat your skillet to medium high.
Add 2 T. Olive oil to skillet and place eggpland slices in quickly before the oil gets too hot. Brown both sides and remove from pan. Place on a paper towel to absorb excess oil.
Place 6 slices in one layer in a baking pan. Place 1 T. of sauce on each slice. Place a second slice on each piece in the pan. Add another 1 T. sauce to each stack. Sprinkle 1/2 T. cheese over each stack and place in oven. Bake until cheese is golden, about 12-15 minutes.
Place each eggplant stack on a plate with with pasta and drizzle 3 T. of sauce over each plate.
Serving Size: Makes 6 stacks of 2 slices of golden brown eggplant
Number of Servings: 6
Recipe submitted by SparkPeople user THREECRANES.
Cut into 12 even slices. Place in a colander and sprinkle 2 tsp. salt evenly over the slices and let sit in sink for 15 minutes. After the eggplant has released some of its moisture, rinse the pieces thoroughly to remove the salt.
Preheat oven to 425
Warm sauce on low heat.
Cook pasta, drain, toss with 1 T. olive oil and set aside.
Coat each piece, both sides with Panko, and let rest for a couple minutes to ensure the crumbs will stay. While they are resting heat your skillet to medium high.
Add 2 T. Olive oil to skillet and place eggpland slices in quickly before the oil gets too hot. Brown both sides and remove from pan. Place on a paper towel to absorb excess oil.
Place 6 slices in one layer in a baking pan. Place 1 T. of sauce on each slice. Place a second slice on each piece in the pan. Add another 1 T. sauce to each stack. Sprinkle 1/2 T. cheese over each stack and place in oven. Bake until cheese is golden, about 12-15 minutes.
Place each eggplant stack on a plate with with pasta and drizzle 3 T. of sauce over each plate.
Serving Size: Makes 6 stacks of 2 slices of golden brown eggplant
Number of Servings: 6
Recipe submitted by SparkPeople user THREECRANES.
Nutritional Info Amount Per Serving
- Calories: 346.2
- Total Fat: 11.1 g
- Cholesterol: 4.0 mg
- Sodium: 435.8 mg
- Total Carbs: 54.4 g
- Dietary Fiber: 4.9 g
- Protein: 10.3 g
Member Reviews