eggplant parmesan recipes

- 1 lb chicken cutlets
- 1 1/2 cups marinara sauce
- 1/2 cup grated parmesan cheese
- 1 egg
- 1 medium eggplant
- 1 cup shredded mozzarella cheese
- olive oil
- salt and pepper
- 1 1/4 cups seasoned bread crumbs
- 1/4 cup chopped fresh parsley

- 3/4 cup shredded part-skim mozzarella cheese
- 1/2 cup slivered fresh basil or 1 tablespoon dried basil
- 1 cup plain breadcrumbs
- 1/2 cup grated parmesan cheese
- 3 egg whites
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 1/2 cups canned crushed tomatoes
- 2 lbs eggplant (2)

- 2 ounces soft fresh goat cheese
- 1 French baguette
- 1 eggplant
- 1/4 cup grated parmesan cheese
- 1/4 cup tapenade (olive spread)
- salt and pepper
- 1 red bell pepper

- 4 slices mozzarella cheese
- 1 cup ricotta cheese
- 1 1/2 cups pasta sauce
- 2 tablespoons olive oil
- 1/4 cup grated parmesan cheese
- 1 medium eggplant

- 1/2 tsp. Italian herb seasoning
- 1/3 cup grated Parmesan cheese
- 1/3 cup plain breadcrumbs
- 1 lb. eggplant, unpeeled and cut into 1/2 inch slices
- 1 Tbsp. scallions, minced
- 1/2 cup fat-free mayonnaise

- 1/2 cup grated parmesan cheese
- 2 1/2 cups pasta sauce
- 4 ounces mozzarella cheese, grated (or more)
- 1 medium eggplant (about 1 1/2 to 2 lb.)

- 3 cups French bread or Italian bread, cubes (toasted or stale)
- 1/2 cup parmesan cheese
- 8-10 fresh basil leaves
- 1 medium red bell pepper
- 1/2 teaspoon dried chilies
- 1/4 cup balsamic vinegar
- 1 medium onion
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 medium eggplant
- 4 cups water
- 3 cups canned crushed tomatoes in puree
- 3 cloves garlic

- 1/3 cup parmesan cheese
- salt and pepper
- 2 tablespoons fresh basil leaves or 2 teaspoons dried basil
- 1 eggplant (1pound)
- 4 sprigs fresh rosemary (optional)
- 2 cloves garlic
- 1 (1 lb) package cooked polenta
- 1 1/2 cups shredded part-skim mozzarella cheese (6-ounces)
- olive oil flavored cooking spray
- 1 (14 ounce) can tomato puree
- 1 onion, peeled and chopped (8ounces)

- 2 eggs
- 1 cup parmesan cheese
- salt and pepper
- italian tomato sauce
- 2 cups of shredded mozzarella cheese
- 1 cup flour
- olive oil
- 1 eggplant