Light Eggplant Parmigiana Recipe
Light Eggplant Parmigiana is popular with my family, its sure to be so with your family too. It is always prepared with Vegetable as the most essential ingredient. It is an effortless Side Dish. My family loves Light Eggplant Parmigiana. So will yours!
Ingredients
8 slices eggplant, 1/4 in. (6-mm) thick
1 tsp Mazola corn oil
8 tsp Corn Oil Herb Blend
4 oz. skim-milk mozzarella cheese, thinly sliced
8 slices tomato
4 tsp Parmesan cheese, grated
Directions
Lightly brush 1 side of eggplant slices with oil.
On a cookie sheet, place eggplant slices with the oil side down.
Spread top of each eggplant slice with 1 T. (15 mL) of the herb mixture.
Top with mozzarella, tomato and cheese.
Bake at 375°F (190°C) for 15 minutes or until eggplant is tender.
On a cookie sheet, place eggplant slices with the oil side down.
Spread top of each eggplant slice with 1 T. (15 mL) of the herb mixture.
Top with mozzarella, tomato and cheese.
Bake at 375°F (190°C) for 15 minutes or until eggplant is tender.
