Light Eggplant Parmigiana Recipe
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
