Individual Eggplant Parmesan
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
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.
