Eggplant Parmesan (Shulman)
| Yield: | 8 Servings |
| Categories: | Italian, Eggplant, Cheese |
| Olive oil spray | ||
| 2 | lb | Eggplant or 2-medium |
| SAUCE | ||
| 1 | Onion; chopped | |
| 3 | Cloves minced garlic; or more to taste | |
| 3 | lb | Ripe tomatoes; peeled, seeded and chopped, see pantry |
| **SEASONINGS TO TASTE** | ||
| Salt and pepper | ||
| 1 | tb | Fresh basil |
| 1 | ts | Fresh oregano |
| 1 | pn | Cinnamon |
| REST | ||
| 1/2 | lb | Nonfat mozzarella cheese; sliced or grated |
| 2/3 | c | Nonfat parmesan cheese |
| 1/4 | c | Whole wheat bread crumbs |
| 1 | ts | Olive oil; optional |
| 1/3 | c | Freshly grated Parmesan cheese; final topping |
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