Weekly Meal Plan: Succulent Eggplant Parmigiana
Succulent Eggplant Parmigiana
Ingredients:
- 2 eggplant, sliced (about 1/2 inch thick)
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs (or make your own with four pieces of toasted or stale bread, finely chopped in a food processor)
- 4 cups spaghetti sauce (jarred or homemade)
- 1 (16 ounce) package mozzarella cheese, sliced or shredded
- 1/2 cup grated Parmesan cheese
Directions:
- Preheat oven to 350 degrees F.
- Slice eggplant, salt evenly on both sides and stack into a tower. Place a heavy plate on top of eggplant tower and let sit for 1 hour. Return and thoroughly rinse salt off eggplant.
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- Remove eggplant from the oven and spread spaghetti sauce on top each peace of eggplant, then cover with a slice of mozzarella cheese and finish with a sprinkle of parmigiana.
- Bake in preheated oven for 35 minutes, or until golden brown.
Prep Time: 1 hour Cook Time: 45 minutes Difficulty: Easy
Shopping List:
- Eggplant (Fred Meyer, $1.00 each)
- Spaghetti sauce (Stockpile)
- Mozzarella cheese (Top Foods, Kraft Cheese $1.99 plus use $1/2 Tearpad…Final Cost: $1.50 or Fred Meyer, Kroger brand $2.50 whole or sliced cheese)
- Bread or panko bread crumbs
- Eggs
Approximate cost of meal: $4.00 (depending on what is in your current stockpile and which coupons/catalinas you currently have to use)
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