My Husband is sometimes a picky eater, particularly courses made mainly with vegetables. Eggplant Parmesan is one of my favs, so I made this one night. It was a smash hit! Very easy, pretty healthy, and super-tasty! The roasted red peppers give it a unique flavor twist, it was my first time roasting peppers and I fell in love with them :D.
Ingredients:
4 thick slices eggplant (3/4 inch thick)
1 egg, beaten
1/4 cup seasoned dry breadcrumbs
2 tablespoons grated fat-free (or regular) Parmesan cheese
4 ounces sliced fat-free (or regular) Mozzeralla cheese
4 French rolls or hoagie buns, toasted
2 roasted red peppers, halved
Pizza Sauce (Store-bought or homemade)
Combine the bread crumbs and Parmesan cheese in a shallow dish or bowl
Dip the eggplant slices in egg and coat with the bread crumb and Parmesan cheese mixture
Cook in a lightly greased (I used olive oil) large skillet over medium heat until tender and browned, about five minutes on each side. Really watch the heat, these can brown quicker than expected if it is a bit too high!
Top each eggplant slice with 1 ounce of Mozzeralla, cook covered until cheese is melted, 2-3 minutes
Serve in buns with roasted red peppers and Pizza Sauce.
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