Farm to Table: Easy Eggplant Parmesan

Louisiana Living

Markaye Russel joined us for Farm to Table to share her easy eggplant parmesan recipe!

Here’s what you need:

3 cups spaghetti sauce

1 medium eggplant (about 1 1/2 to 2 pounds)

6 ounces skim mozzarella cheese, grated

2 tablespoons Parmesan cheese

Here’s what to do:

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.

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