No-Fry Eggplant Parmigiano
Pre-heat oven to broil or 500 degrees.
1 medium or 2-3 small eggplants
½ cup all-purpose flour
1 egg
1 cup breadcrumbs
1 tsp oil
1 cup shredded mozzarella cheese
2 cups marinara or pasta sauce warmed up
Cut the eggplant into ½-inch slices. Beat the egg in a shallow bowl with a splash of water. Place the flour and breadcrumbs in their own plate. Arrange in this order: flour, egg and breadcrumbs on your table or kitchen counter.
Take the eggplant slices and dredge then in flour, then egg and finally, breadcrumbs on both sides. Place the slices on a lightly oiled baking sheet.
Broil for 3-4 minutes and then flip the slices with tongs and broil the other side for 3-4 minutes. Place the cheese on top of the slices and broil for 1 minute or until cheese melts.
Serve hot with a ½ cup pour of the warm marinara sauce over the top.
Include a beautiful salad on the side for a perfect weeknight meal.