Eggplant
parmigana or lasagna is not something I make at home because there is
no one at home who will eat it but me. Its the dinner I order in or when
I go out. I decided that I was giving up one of my favorite meals and I
didn't have to do that, so I made this eggplant lasagna for 1.
Ingredients:
1 medium eggplant, sliced into rounds
1 bag of shredded mozzarella cheese
1 small container of ricotta cheese, I used part skim
1 jar of your favorite sauce or 1 can of crushed tomatoes
1 cup of canola oil
1 cup of bread crumbs
Directions:
Heat
oil in large fry pan. Coat eggplant in egg and then bread crumbs and
fry on both sides until golden brown. Place on paper towel to remove
excess oil. Add a bit of the tomato sauce in the bottom of your small
baking dish. Now layer eggplant, ricotta and then mozzarella. Depending
on the size of your eggplant you will be able to do this 3 or 4 times. I
make 2 stacks as showed in picture. Last layer top with extra sauce and
mozzarella cheese. Bake at 350 degrees for 25 minutes.
