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Baked Eggplant Parmesan

 

   Serving Size:
1 serving is 2 eggplant slices and tomato sauce which is 1/2 cup vegetable for a 3-5 year old at lunch/supper

 

   Yield:
6 servings

 

 

Ingredients:

1/4 c. Italian style bread crumbs
1 large eggplant
1 c. shredded mozzarella cheese
14.5 oz. can Italian spiced diced tomato(es)
8 oz. can Italian spiced tomato sauce

Directions:
Preheat oven to 425 degrees. Place bread crumbs in a shallow dish; set aside. Cut eggplant into 12 slices, about 1/2-inch thick. Spray each side of the slices with cooking spray. Coat the slices with bread crumbs on both sides and place on a baking sheet. Bake for 10 minutes or until tender, turning once. Top slices with cheese; bake for 1 more minute or until the cheese has softened. Meanwhile, combine undrained tomatoes and sauce in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer for 10 minutes or until slightly thickened. Spoon tomato mixture evenly into 6 shallow bowls. Place 2 eggplant slices over sauce in each bowl. Enjoy!

 

 

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Credit:  
Today I Ate a Rainbow

 

Recipe Categories:  
Recipe Categ:  
Vegetable