It's tradition at the Yourish household, when it is your birthday, YOU get to pick the dinner or where you want to go. So with Mom's birthday today on Mother's Day she picked this receipe. And since it is Mother's Day, I told her I would help. Let's face it...I'm not really a cooker, unless I know how to make it. And when it comes to something new I usually get nervous(I know..weirdo), but she didn't have to do much and we just finished prepping and cooking our dinner for tonight. I have to say this is a pretty easy receipe, not much prep & doesn't take too long.
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Fresh cut veggies
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*1 spray(s) cooking spray
*1/3 cup(s) breadcrumbs, Italian-style
*1 tbsp grated parmesan cheese
*1 tsp italian seasoning
*1/4 tsp garlic powder
*1 medium uncooked eggplant
*2 large egg whites, lightly beaten
*1 1/2 canned tomato sauce
*1/2 cup(s) shredded part-skim mozzarella cheese
Instructions:
1. Preheat oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray;set aside.
2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
Did she pick a good dish?!
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