eggplant parmesan recipes
Filed Under: main dish,fall  

- 1/4 cup spaghetti sauce
- 3 tablespoons grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup dried bread crumbs, seasoned
- 1 tablespoon water
- 1 egg
- 1/4 teaspoon crushed red pepper flakes
- 1 small eggplant, cut into 3/4 inch thick slices

- 1 bunch fresh basil
- 3 cups marinara sauce (Such as Trader Joe's)
- 1 lb mozzarella cheese
- salt and pepper
- 8 ounces parmesan cheese
- 2 medium eggplant

- 1 large eggplant
- 1/2 cup Italian breadcrumbs
- 2 eggs (beaten)
- 1 cup shredded mozzarella cheese
- 1 (26 ounce) jar spaghetti sauce
- 1/8-1/4 cup of grated parmesan cheese
- salt and pepper

- 1 medium eggplant, cut lengthwise into1/2-inch-thick slices (about 1 pound)
- 1 1/3 cups shredded mozzarella cheese
- 2 tablespoons freshly grated parmesan cheese
- 2 tablespoons thinly sliced fresh basil
- 1/4 cup garlic-flavored olive oil
- 1/3 cup thinly sliced fresh basil
- 2 tablespoons dry Italian seasoned breadcrumbs
- 8 ounces plum tomatoes

- 1/4 cup tapenade (olive spread)
- 1/4 cup grated Parmesan cheese
- 2 ounces soft goat cheese
- salt and pepper to taste
- 1 red bell pepper, sliced into thin strips
- 1 French baguette
- 1 eggplant, seeded and cut lengthwise into 1/4 inch slices

- freshly ground black pepper
- olive oil flavored cooking spray
- chopped fresh herbs (basil, oregano, parsley, etc.) (optional)
- salt
- 1 teaspoon dried oregano
- 4-6 ounces tomato sauce
- 2 tablespoons low-fat parmesan cheese
- 1 cup reduced-fat mozzarella cheese
- 1/2 cup fat free mozzarella cheese
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- 1 large eggplant