INDIVIDUAL EGGPLANT PARMESAN

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

This is best made with home made ingredients, but packaged ingredients make this very quick…and it is quite tasty….

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