Hope these are useful to someone! 1 large eggplant
1 egg, beaten.
1/2 cup panko bread crumbs
Olive oil cooking spray (Pam or whatever brand)
15 oz can diced tomatoes
1 medium onion, chopped fine
1 clove garlic, chopped fine
basil (fresh or dried)
1 tsp olive oil
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
Slice the eggplant thin, lay out on a papertowel, and sprinkle with salt. Let it sit for about 20 minutes to draw out the extra moisture.
Rinse the eggplant well and pat dry. Dip each slice in the egg, and then in the bread crumbs and lay out on a baking sheet. Spray with a little cooking spray (I used the Pam Olive Oil version) Bake in a 400 deg oven for about 30-40 minutes, until they start to turn a golden brown.
While the eggplant is baking: Saute the onions and garlic in the olive oil until the onion is translucent. Add the can of diced tomatoes, and lower to a simmer. Add the basil about 5 minutes before you add the sauce to the eggplant.
Once the eggplant is out of the oven, you can assemble the casserole. I used 2 small oval Corning Ware dishes to make individual servings, but you can do it in a larger casserole if you want.
Spread a thin later of the tomato mixture on the bottom (to prevent sticking). Layer in this order: eggplant, tomato sauce, mozzarella cheese. (I made 2 layers each in my smaller dishes.) Top with the Parmesan cheese.
Slide the casserole(s) back into the 400 deg oven and bake for 10-15 minutes until the cheese is bubbly and golden on the top.
This makes 2 servings and is very very filling and yummy.
Calories 415
Calories from Fat 144
Sodium 586mg
Carbohydrates 48.2g
Dietary Fiber 12.5g
Protein 23.4g
Vitamin A 43% • Vitamin C 61%
Calcium 46% • Iron 18%
