Recipe for Easy Eggplant Parmesan featured on KARD TV-14's Louisiana Living segment, Farm to Table, September 18, 2018. Demonstrated by Markaye Russell, Area Nutrition Agent, LSU AgCenter.
3 cups spaghetti sauce
1 medium eggplant (about 1 1/2 to 2 pounds)
6 ounces skim mozzarella cheese, grated
2 tablespoons Parmesan cheese
Spray a 9- x 13-inch baking dish with cooking spray. Pour 1/2 cup of spaghetti sauce in pan. Peel eggplant and slice into 1/2-inch thick slices. Put half of the slices in the baking dish. Top with 1 cup of sauce, half of the mozzarella cheese, and the remainder of the eggplant. Cover with the rest of the sauce and sprinkle with Parmesan cheese.
Cover with foil and bake for 45 minutes in a 350°F oven. Top with the rest of the mozzarella cheese and return to the oven, without cover, until the cheese is melted.
Serve with a fresh green salad and a serving of cooked pasta.
Made Available by:
Area Nutrition Agent
Ouachita and Union Parishes
Visit our website: www.LSUAgCenter.com
William B. Richardson, LSU Vice President for Agriculture
Louisiana State University Agricultural Center
Louisiana Agricultural Experiment Station
Louisiana Cooperative Extension Service
LSU College of Agriculture
The LSU AgCenter and the LSU College of Agriculture