Low Fat Eggplant Parmigiana/Eggplant Pizzas
Ingredients
Eggplant, any amount desired
Italian bread crumbs (choose a larger can if you have a lot of eggplant)
3 eggs
3/4 cup milk
Cooking spray
Pasta sauce of your choice
Cheese (I really like fresh mozzarella)
Basil, if desired
Preparation
Preheat oven to 400F. Spray a large cooking sheet with cooking spray.
Wash and cut eggplant into 1/4 inch slices.
Mix eggs and milk together, adding salt.
Dip the slices of eggplant in the wash and then thoroughly coat them with the bread crumbs. Place on baking sheet. Do this until all of the eggplant slices are coated. Spray the tops of the eggplant with cooking spray. Place in oven for about 25 minutes, or until slightly browned and crispy looking.
Top cooked eggplant slices with tomato sauce, cheese, herbs, or other desired toppings. Return to 400F oven for about 5-8 minutes, until cheese is melted and bubbly.
*To make eggplant parmigiana, layer eggplant, then sauce, and then cheese in a casserole dish (this may take several layers of each, depending on how much eggplant you made). Continue to bake at 400F for about 15 minutes until the inside is very hot and the cheese on top is bubbly.
It's that simple!!
Using the word pizza is a great way to get kids to try new things. The first time my kids ever had chicken parmagiana or eggplant, I called it pizza on chicken ...or eggplant. After they realize they like it, you don't have to call it pizza anymore!
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