Sunday, November 30, 2014

Peppered Eggplant Parmigiana (or Chicken Parmesan) Light - Prevention Magazine, April 2003

1 lg eggplant, sliced into 1/4" pieces
1 1/2 T olive oil
1/2 t black pepper
1/4 t garlic salt
1 c Italian bread crumbs (I usually grind up croutons in my blender for this.)
1 3/4 c marinara sauce (I'll just use the whole jar.)
1/4 t crushed red-pepper flakes (or less)
1 jar (13oz) roasted red peppers, drained (I use a chopped red pepper, steamed until tender or if you freeze chopped red peppers, just throw them, semi thawed.)
2 c shredded reduced-fat mozzarella cheese
1/4 c grated Parmesan cheese

Preheat the broiler.  Brush the eggplant slices with olive oil.  sprinkle with the pepper and garlic salt.  Coat each slice with bread crumbs.  Broil about 4 - 5 " from the heat, 5 minutes on each side.

Remove from oven and set aside and set the oven temperature to 325 degrees.

Spread 1/4 c of the sauce on the bottom of a 13"x 9" baking dish.  Top with the eggplant slices, the remaining sauce, red pepper flakes, and red peppers.  Sprinkle with the cheeses.

Bake for 40 minutes or until cooked through and the cheese is browned.

Makes 8 servings.

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