Eggplant Parmesan

Serves: 2
Calories: 150 + 80 (sauce) + 400 (noodles)
Eggplant1 mediumsliced in rounds
Flour2 tbsp
Breadcrumbs1/2 cup
Oregano1 tsp
Salt1/4 tsp/to taste
Milk1/4 cup
Cornstarch1/2 - 1 tspas needed
Parmesan1 tbsp
Spaghetti8 ozcooked
Marinara sauce

  1. Take milk + cornstarch in one bowl, flour in another and breadcrumbs, salt, oregano & parmesan in third bowl.
  2. Dip eggplant in flour, then milk and finally breadcrumbs bowl
  3. Arrange on foil and roast for 20-30 minutes at 400
  4. After roasting or in between, saute eggplant rounds in flat skillet until browned + crispy
  5. Serve on noodles with marinara sauce & garnish with cheese, parsley etc


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