Eggplant Parmesan
Details
- Serving Size: 4
- Weight Watchers: 17 Points
Cuisine
- Mediterranean
- Italian
- European
- lunch
- main course
- main dish
- dinner
Ingredients
- 1 large eggplant
- 3 eggs, beaten
- 1 cup dried bread crumbs
- 3/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 pound mozzarella cheese, sliced
- 3 8 oz. cans tomato sauce
- 1 clove garlic, crushed
- 2 mediums yellow onions, chopped
- 1/2 teaspoon oregano
Instructions
Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water.
Saute onions and garlic in a tablespoon of oil.
Add tomatoes and oregano, simmer until sauce thickens slightly.
Dip each eggplant slice first into eggs, then into crumbs.
Saute in hot olive oil until golden brown on both sides.
Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella.
Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.
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