Eggplant Parmigiana

재료

• 1 second olive oil cooking spray
• 2 개 대형 eggs
• 4 슬라이스 mozzarella cheese shredded
• 1/4 컵 parmesan cheese
• 1 티스푼, 장 oregano
• 1 파운드 part skim milk ricotta cheese
• 1 테이블스푼 basil
• 1/2 티스푼 salt
• 2 개 껍질 안벗긴 eggplant, sliced thin
• 1/3 테이블스푼 parsley
• 2 컵 tomato sauce
• 4 액량 온스 water
• 1 1/2 컵 bread crumbs

조리법

1. Whisk together 1 egg, water and salt.
2. Thinly slice eggplant and dip in egg then bread crumbs.
3. Place eggplant slices on cookie sheet spray with olive oil cooking spray (like Pam) and bake at 350 °F (175 °C) for 30 minutes.
4. While eggplant is baking, mix ricotta, shredded mozzarella, parmesan, remaining seasonings and 1 egg together.
5. Place 1/2 cup sauce in deep baking pan, then layer of cheese.
6. Top with eggplant and sauce alternating ending with sauce.
7. Cover tightly with aluminum bake on 350 °F for 1 hour and 30 minutes or until bubbly.