Eggplant Parmesan
Zesty Italian NutraSalt adds authentic flavor to this favorite Italian dish. Eggplant parmesan has never been so healthy, with 66% less sodium.
Ingredients
- 1 large eggplant
- 10-12 medium sized mushrooms (sliced)
- Pasta sauce (no added vegetables; plain)
- 1/2 lb. Mozzarella cheese (shredded)
- Italian bread crumbs
- Vegetable oil
- 3 eggs
- 1/2 tsp Zesty Italian NutraSalt
Directions
- Remove and discard ends of eggplant. Slice the eggplant into 1/2 inch thick slices. Beat the eggs together in large bowl. Use another large bowl and fill about 1/4 inch with breadcrumbs.
- Cover a slice of the eggplant, one at a time, with the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed.
- Add oil to a medium fry pan, but just enough to coat the bottom. Place 4-5 slices of eggplant in pan and brown each side. Add oil to pan as necessary.
- Transfer slices to a paper towel. Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx. 9-11 inch dish). Top with half of a jar of sauce. Add the sliced mushrooms and a cover with ½ of cheese. Add another layer of eggplant and the rest of the sauce.
- Cover with foil and put in a 375 degree oven for 15 minutes (oven temps vary). Remove from oven. Add remaining cheese and bake uncovered for about 8-10 minutes .