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Ingredients

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Directions

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  • Dip eggplant slices into egg; coat with crumbs.

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  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Cook eggplant in 3 batches until browned, 2 minutes each side; add oil as needed. Transfer to plate.

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  • Let skillet cool slightly; wipe clean. Spread 3/4 cup marinara sauce in skillet; arrange half of eggplant on top.

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  • Mix salt, Italian seasoning, pepper flakes and tomatoes in bowl. Spoon half over eggplant; top with 1 cup marinara sauce. Sprinkle with 1 1/2 cups mozzarella, 2 tablespoons Parmesan. Repeat layering, placing mozzarella in mounds on top so each serving will have a portion. Cover skillet; simmer 20 minutes, until heated through and cheese is melted. Makes 6 servings.

Nutrition Facts

407 calories; 24 g total fat; 8 g saturated fat; 105 mg cholesterol; 1414 mg sodium. 34 g carbohydrates; 6 g fiber; 16 g protein;

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