Quick Eggplant Parmesan
Ingredients
- 1 (1 lb.) eggplant
- 1 egg, beaten with 1 tbls. water
- 1 cup Italian seasoned bread crumbs
- Nonstick cooking spray
- 2 cups spaghetti sauce, divided
- 1 cup shredded Italian-blend cheese
Directions
Heat oven to 400°. Peel eggplant (if desired); cut into ¼ inch thick slices. Dip slices in egg mixture and coat in bread crumbs. Place on foil-lined baking sheet. Lightly coat both sides of slices with cooking spray. Bake 4 minutes per side or until brown. Spray an 8-inch square baking dish. Put ½ of the slices in dish. Top with 1 cup spaghetti sauce. Add rest of eggplant. Top with rest of sauce. Top with cheese. Bake until sauce is bubbly and cheese is melted (about 15 to 20 minutes).