Eggplant parmesan

prep time:: 15 min
total time:: 30 min

Makes 6 people

Many people deep fry their eggplant with flour coatings. But in this recipe, I omit the fattening part for a change and do my best to make it more healthy for you. It’s a nice light vegetable side “if” you have a taste for eggplant. No one in my family likes it. So that means there’s more for me. Ha Ha

ingredients

1 large eggplant
5 oz. sauce
1 C mozzerella cheese
1/4 C parmesan cheese
3 slices american cheese
salt and pepper

directions

1
Cut the ends off of the eggplant.
2
With dark outer skin on, thinly slice the eggplant lengthwise. Be careful. You must be handy with a sharp knife.
3
Boil the eggplant until flexible.
4
In a 5x9 baking dish, roll the eggplant lengthwise (like logs) side by side. The dish should be full.
5
Salt and pepper to taste.
6
Sprinkle first with the sauce, than the mozzerella cheese, top with the american cheese, than finally the parmesan.
7
Bake 350° for about 30 minutes or until you can smell it. I say that alot.