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Eggplant Parmesan
1 to 2 large Eggplants, sliced 1/8 inch thick
1 to 2 pounds Mozzarella Cheese, grated
Newman’s bottled Marinara Sauce (basil and garlic)
2 Eggs, beaten
Ground Flax Seed and/or Oat Bran for coating
Olive Oil for frying
Garlic Salt & Pepper to taste
½ cup Parmesan Cheese
Spray Olive Oil
Coat bottom and sides of a large lasagna baking dish with spray olive oil.
Dip eggplant in beaten egg then coat with ground flax seed/oat bran. Sprinkle with garlic salt. Brown both sides in frying pan.
Lay sliced eggplant on bottom of baking dish, and spread a nice layer of marinara sauce, 1/3 of the mozzarella cheese and 1/3 of the parmesan cheese over the eggplant. Sprinkle with a little garlic salt and pepper then add two more layers. Bake at 375° for approximately 45 to 55 minutes. Serve with a big green salad and garlic bread.
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