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Categories:Viewed: 36 - Published at: 4 years ago
Ingredients
- 1/4 c. grated Parmesan cheese
- 1/2 c. enriched cornmeal
- 1 medium-sized eggplant (about 1 1/2 lb.), pared and cut into 1/2-inch slices
- 1/2 c. melted butter or margarine, melted
- 1 (8 oz.) can pizza sauce
- 1 c. (4 oz.) shredded Mozzarella cheese
- 2 Tbsp. chopped parsley
Method
- Combine Parmesan cheese and cornmeal.
- Dip eggplant into butter; coat with cornmeal mixture.
- Place in greased 15 1/2 x 10 1/2-inch jelly roll pan.
- Spread slices with pizza sauce.