Eggplant Parmesan

May 19, 2013

One of my favorite things is my “list” of things to make when I’m all by myself! Translation: the times I get to eat anything I want, without a concern for anyone else! Those times are few and far between however. Next up on my list was eggplant parmesan and this recipe didn’t disappoint! I made it to be about 2 servings, perfect for a one meal leftover. I used my basic deep fried egg plant method then add just a reduced tomato sauce with a few slices of mozzarella and grated cheese, it was ver

1 medium eggplant-cut into 1/4 inch slices
1 (28 ounce) can whole peeled tomatoes
2 cloves garlic-grated
1 tablespoon Herbes de Provence
3/4 cup plain bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup flour
2 eggs-lightly beaten
1/4 cup grated Parmesan cheese (additional)
1 cup vegetable oil
1 pound mozzarella ball-sliced thin

Lay the eggplant slices out on a dry kitchen towel. Sprinkle with a bit of salt and let sit for 30 minutes (this will help pull out the excess water). Then roll the slices up in the towel, squeezing gently...
See the full directions on my site

Nutritions

Calories
403

Sodium
481mg
20% DV

Fat
31g
49% DV

Protein
14g
29% DV

Carbs
12g
4% DV

Fiber
2g
8% DV

Dinner Baked