Eggplant Parmesan

Yesterday I found myself with an interesting situation, I had no food in the house that I could eat. I know. This does not happen to me often, but I was starving! Thankfully I spied sliced vegetables left over from ratatouille (will post later), tomato sauce, and cheese. Yay! I recently received an old Italian recipe for eggplant Parmesan from a friend, so I read through the recipe, added my own takes and 20 minutes later had lunch. It was worth the wait! Though the recipe is simple, at time basic recipes are the best. I hope you enjoy.

Eggplant Parmesan

Not all of the eggplant may be used.

1/2 eggplant sliced into 1/6th inch thick
1/2 cup Italian bread crumbs
1 egg white, whipped
1 tablespoon milk
1/4 cup Parmesan cheese
1 cup tomato sauce
2 ounces mozzarella cheese (shredded or torn)

Spray a skillet with cooking spray and heat over medium heat. Preheat the oven to 400 degrees. Whip the egg white and milk together. Mix half of the Parmesan cheese with the bread crumbs. Salt the eggplant slices. Dip the slices in the egg white then in the bread crumbs. You may not use all of the eggplant. Cook over medium heat until each side is browned about five minutes. Grease a casserole dish and layer the browned eggplant slices with tomato sauce. Sprinkle with the rest of the Parmesan cheese and torn mozzarella. Bake for 15-20 minutes until the sauce is bubbly and the cheese is melted.
Serves 2.

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