Quick Eggplant Parmesan

How to cook Quick Eggplant Parmesan

Ingredients: 1 egg 1 tablespoon bath-water 1 small eggplant, cut into 3/4 inch thick slices 1 cup dried bread crumbs, veteran 1 1/2 cups shredded mozzarella cheese 1/4 cup spaghetti sass 1/4 teaspoon crushed red pepper flakes 3 tablespoons grated Parmesan cheese

Directions: In a small bowl beat the egg and water stable. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat throughout. Heat oil in a large skillet over medium-high heat until white-hot. Add eggplant slices and reduce heat to mode. Cook object of 3 to 4 minutes per side or until golden brown and vulnerable. Sprinkle mozzarella cheese over eggplant during last minute of cooking to pass. While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power representing 2 minutes or until heated in every way. Top eggplant with sauce and Parmesan cheese and be obedient to.


Servings Per Means: 2

Amount Per Serving

Calories: 644

Total Fat: 28.1g Cholesterol: 180mg Sodium: 1866mg Total Carbs: 63.6g Dietary Fiber: 13.1g Protein: 36.5g

Prepare time:5 Min

Cook time:10 Min

Ready in:15 Min

Serving on the side of:2 peoples

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