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Individual Eggplant Parmesan

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Member since 2007
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Why I Love This Recipe

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

Ingredients You'll Need

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.

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