September 10, 2012 - Cheesy Eggplant Baked

Tonight's dinner was another sweet, delicious, and easy dinner! We both actually liked it! I'm started to like cooking with eggplant! I had never had it before but this recipe and the last one we made have been excellent! We both agree that we would make this recipe again! Most of the recipes we have found are definitely ones to repeat! We added some tomato sauce on top and had half a banana and some green beans with lemon pepper. It turned out great! 

This is from Linda's Website again. 

CHEESY BAKED EGGPLANT 
1 eggplant, about 1 1/4 pounds before trimming 
Nonstick cooking spray 
8 ounces mozzarella cheese, shredded *

Breading mixture: 
3/4 cup almond flour, 3 ounces 
3/4 cup grated parmesan cheese, 3 ounces 
1/2 teaspoon garlic powder 
1/2 teaspoon Italian seasoning 
Salt and pepper, to taste 
2 eggs

For the breading, combine all of the dry ingredients in a pie pan. Break the eggs into a cereal bowl and beat well with a fork. Position your oven rack in the center position. Preheat the broiler to 500º.

Cut the eggplant into twelve slices of even thickness. Dip each piece of eggplant in egg to coat on both sides, then lightly coat them with parmesan-almond mixture. Arrange the eggplant slices on a foil-lined baking sheet in a single layer. Spray the eggplant liberally with cooking spray. Broil about 3 minutes until golden brown; turn over, spray again with cooking spray and broil the other side. Watch it closely so it doesn't burn.

Spray an 8x8" baking pan with cooking spray. Arrange a layer of eggplant over the bottom of the pan, cutting them to fill the gaps. Sprinkle half of the shredded cheese over the eggplant. Repeat layering eggplant and cheese. Bake at 350º about 20-30 minutes until the cheese is bubbly and golden brown on top. Cut into squares and serve with tomato sauce, if desired.

Makes 4 servings

Per Serving: 465 Calories; 34g Fat; 30g Protein; 13g Carbohydrate; 6g Dietary Fiber

Without Tomato Sauce

With Tomato Sauce

HAPPY EATING!!!