Author :: Mrs Liz
Category :: Salads / Veggies / Fruits
Ingredients ::
- 2/3 cup whole wheat bread crumbs
- 1/2 clove garlic, pressed
- 1/2 teaspoon oregano
- 2-1/2 cups tomato sauce
- 1/2 teaspoon basil
- 1 Tablespoon Parmesan cheese
- 1/2 teaspoon thyme
- 1 medium eggplant (1-1/2 Lbs.)
- 1/4 cup Parmesan cheese
- 4 oz. grated Mozzarella cheese
- parsley (for garnish)
From the staff at the Wisconsin, Washington County Office on Aging
Note: an equal amount of zucchini can be substituted for the eggplant.
Combine crumbs, 1 tablespoon Parmesan, garlic, oregano, and thyme, in a bowl.
Peel and slice eggplant. Place eggplant in a greased 9 x 13 inch baking dish. Sprinkle with crumbs.
Bake at 400 degrees for 20 to 25 minutes or until crumbs are toasted and eggplant is tender.
In another bowl, combine tomato sauce with the remaining Parmesan cheese and basil. Pour over eggplant, covering all edges. Sprinkle with Mozzarella cheese.
Bake again at 400 degrees for about 15 minutes or until the cheese is melted and golden brown.
Sprinkle with parsley and serve.
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