INDIVIDUAL EGGPLANT PARMESAN
- 3-4 Cups good pasta sauce - something thick and chunky.
- 1 package original Shake ’N Bake
- 1 tsp Garlic powder
- 1 T Italian seasoning
- 2 eggs
- 2 T ranch dressing
- 1 tsp milk
- 2 large eggplant
- Olive oil spray
- 15-20 fresh basil leaves
- Sliced Provolone or Mozzarella cheese
Line a cookie sheet with Reynolds parchment paper and spray with oil - very thin coat.
Put pasta sauce on stove to simmer - reducing to consistency of pizza sauce.
Whisk wet ingredients till very smooth.
Mix dry ingredients in a flat dish.
Peel and slice eggplant - about 3/4" thick.
Dip eggplant in wet mix then in dry mix.
Line cookie sheet with foil, lightly spray the foil ...Place eggplant on foil - spray top with oil. (lightly)
Bake @ 350 - 375'F - about 10-15 minutes.
Turn them over and continue baking till just done - knife tip tender -
Top with sauce, 1-2 basil leaves and cheese.
Bake another 10-12 minutes, to melt and lightly brown cheese.
Freeze leftovers for another meal.