Thursday, March 1, 2012

Eggplant Parmigiana

1 large eggplant
1/2 cup milk
3/4 cup Italian-style breadcrumbs (in small bowl)
olive oil
2 - 14 ounce cans Italian diced tomatoes, drained
10 ounce can Rotel, drained
2 Tbsp. dried basil
3/4 cup grated Parmesan
2 cups (8 ounces) shredded mozzerella

Preheat oven to 400.  Peel eggplant and cut into half inch slices.  Dip slices in milk, then coat both sides in breadcrumbs.  Fry eggplant, a few at a time, in hot oil in skillet (over medium heat) for about 1 minute each side.  Mix tomatoes, Rotel and basil together.  Spoon half of mixture into a baking dish.  Layer half the eggplant and half of both cheeses.  Layer sauce and eggplant again.  Bake 15 minutes.  Top with remaining cheeses, and bake 5 more minutes.

Weight Watchers: 6 servings, 8 points/serving

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