Recipes

LEAN AND CRISPY EGGPLANT PARMESAN
  • Ingredients
  • 4 (3/4-inch thick) slices peeled eggplant
  • 1/4 cup fine dry bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 3 egg whites, lightly beaten
  • 1 cup prepared Marinara Sauce
Directions
  1. In a shallow bowl or pie plate toss together the bread crumbs, cheese, parsley, oregano, basil and paprika
  2. Dip the eggplant slices in the beaten egg whites and then coat well with the bread crumb mixture. Place the Marinara Sauce in the Warming Tray on top of the Rotisserie and rotate the eggplant in the Flat Standard Basket for 20 minutes or until tender and crispy
  3. Serve the sauce over the eggplant.


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