Friday, August 26, 2011

Eggplant Parm Plus

A while ago I made an eggplant Parmesan and I made the same thing last night except I added a bit of ricotta cheese and it was so good! It made the dish a lot richer so we had it again tonight with grilled flank steak and sautéed spinach and mushrooms. Here's the recipe again with the added ricotta:

Easy Eggplant Parmesan

1 medium eggplant
Parmesan cheese
3 large egg whites
Garlic powder
cooking spray
1 cup ricotta cheeese
1 jar Trader Joe's pizza sauce
1 pkg of low fat mozzarella

Peel eggplant, and slice into 1/4 inch slices. Whisk egg whites in bowl. Dip eggplant slices into egg whites and the Parmesan cheese and place on baking sheets that have been coated with cooking spray. Sprinkle garlic powder on eggplant slices.

Bake for 20 minutes in 400 degree oven, then flip and bake another 10 minutes.

Layer in small casserole,: eggplant, sauce, cheese and ricotta-- ending with  mozzarella cheese.

Bake 20 minutes at 400--let sit a good ten minutes before cutting into it.

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