BAKED EGGPLANT PARMESAN (CT)

1 tbsp Garlic powder
0.50 tbsp Parsley, dried
1 tbsp Pepper, red or cayenne
1 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
2 tbsp Extra Virgin Olive Oil
0.50 tbsp Trader Joe's Sun Dried Tomato & Basil Hummus
2 serving Eggland's Best Large Egg
0.25 tsp Black Pepper (Ground)
0.11 tsp Seasoning, Tony Chachere's, The Original Creole Seasoning (1/4 tsp, 1g)
0.75 cup Kraft Shredded Parmasean cheese
3 cup Pasta Sauce (Hunt's Thick & Rich Roasted Garlic & Herb Tomato Sauce)
0.11 tsp Morton's Lite Salt
0.25 cup Bread, Progresso Bread Crumbs, Garlic and Italian Herb
30 grams Water, tap

Preheat Oven 375. Oil pan and set aside.
Mix eggs and 2 tablespoons of water and in bowl and whisk. 2nd bowl breadcrumbs, cheese and all seasonings.

Dip eggplant slices in egg mixture and over into bread crumb mixture coating the eggplant. Place all on baking sheet and bake for 20 minutes. Take out and turn over and bake for another 20 minutes.

Remove from oven and raise to 400. Put 1.5 cups of tomato sauce in pan, place first set of eggplants in pan, sprinkle with cheese, add 1.5 cups of tomato sauce over eggplants, and sprinkle remaining cheese over eggplants.

Bake for 15 to 20 minutes! Let stand for about 5 minutes before serving.


Serving Size: 12 Servings