Recipe information
Yield
serves 4 or 5. serving size: 2 slices of eggplant.
Ingredients
2 teaspoons salt
1 large eggplant, cut horizontally into 1/2-inch slices
3 tablespoons olive oil
2 teaspoons granulated garlic
1 cup seasoned breadcrumbs
1 1/4 cups tomato sauce
3/4 cup grated Parmesan cheese
Preparation
Step 1
Sprinkle the salt onto the eggplant in a colander placed in the sink. Let drain for 1 hour. Rinse and pat dry.
Step 2
Heat the olive oil in a skillet.
Step 3
Sprinkle the granulated garlic on the eggplant slices. Dip each slice into the breadcrumbs and fry in the hot skillet for 3 minutes on each side.
Step 4
Remove to paper towels to absorb unnecessary oil.
Step 5
Preheat the oven to 350°F.
Step 6
Place the eggplant in an oiled baking pan.
Step 7
Ladle a teaspoon of tomato sauce onto each eggplant slice and sprinkle with the cheese, covering completely.
Step 8
Bake for 20 minutes or until the cheese is melted and lightly browned. Serve immediately.
