- 1/4 cup Italian-style bread crumbs
- 1 large eggplant, peeled if desired
- PAM® Original No-Stick Cooking Spray
- 1 cup shredded part-skim mozzarella cheese
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
- 1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
|Serving Size||4 servings (3 slices eggplant with 1/2 cup sauce each)|
- Preheat oven to 425°F. Place bread crumbs in shallow dish; set aside.
- Cut eggplant into 12 slices, about 1/2-inch thick. Spray each side of slices with cooking spray. Coat with bread crumbs on both sides and place on baking sheet. Bake 10 minutes or until tender, turning once. Top slices evenly with cheese; bake 1 minute more or until cheese has softened.
- Meanwhile, combine undrained tomatoes and sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened. Spoon tomato mixture evenly into 4 shallow bowls. Place 3 eggplant slices over sauce in each bowl.
|Amount per Serving|
|% Daily Value*|
|Total fat||6 g||9%|
|Saturated fat||3 g||16%|
|Dietary fiber||6 g||25%|
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This melanzani (pronounced: 'melon-johnny')recipe is OK but to make it more authentically Italian/Sicilian do this: omit or add to the mozzarella topping Parmesan Cheese, a light dusting of black pepper and if you have it on hand, oregano prior to baking. Saute separately 4 to 6 finely minced cloves of garlic until golden and at the last quarter of the cooking time, pull out the baking sheet and sprinkle the garlic on each slice. PS: Depending on thickness of the eggplant slices this will take up to 30 minutes to bake in some cases. The way I make this dish is to low cook them in extra virgin olive oil in a cast iron skillet flipping them as they cook and transferring them to a paper towel covered plate but the parmesan (and the garlic) is not added until they are transferred because the cheese would stick to the pan and burn while making a sticky, gooey black mess!
This was awful, and we threw it out and made a frozen pizza. Ir was not that it was tasteless, it was that it was sour and unpleasant.
It's better than I thought it would be. And SO easy!! A get dinner on the table quick meal :) The only thing I will do next time is peel the eggplant because the peel is a little tough.
This was a great recipe! My husband and I are trying to eat healthier and I must admit we were skeptical about the eggplant. It really was delicious though--definitely making this one again!
This was a hit with our picky toddlers last night, def going on the repeat list.
It was excellent; what I appreciate it seeing other comments and followed the one with olive oil vs. pam spray on the eggplant and then dip it in the bread crumbs or I would suggest a bit of both with butter and olive oil and mix with bread crubs. Great recipe I added angel hair pasta on bottom, then red sauce on here, and eggplant, was good....and if you want veggie broccoli in bowl too; good. Thanks!!