eggplant parmesan

yes! eggplant parmesan for ONE! how could you not be excited? of course, you can easily double or quadruple this recipe and make many mouths happy. happy tasting!

courtesy of: vegetarian times
serves: 1
30 min

- 1/2 c spaghetti sauce, divided
- 1/4 c low-sodium breadcrumbs
- 1 tsp italian seasoning
- 1 1/2 tsp canola oil
- 1 japanese eggplant, cut into 1/4" thick slices on the diagonal
- 1 small egg, beaten
- 1/4 c grated low fat mozzarella cheese, divided
- 2 tsp grated parmesan cheese, divided
- 1/4 tsp dried basil

1. preheat oven to 350. coat a small baking dish with cooking spray, spread with 2 tbsp spaghetti sauce.

2. combine bread crumbs and italian seasoning in a shallow bowl. heat oil in nonstick skillet over med-hi heat. dip eggplant slices in egg, then in breadcrumb mix. cook slices in single layer in oil 1 - 2 min per side, or until light brown. place half of eggplant slices in single layer in prepared baking dish and sprinkle with 2 tbs mozzarella and 1 tsp pmaresan. discard remaining egg and breadcrumbs.

3. place remaining eggplant slices, remaining sauce, and remaining mozzarella and parmesan over eggplant in dish. sprinkle with dried basil. bake 15 min or until golden brown or microwave 5 min, turning baking dish halfway through cooking time to heat evenly.