What’s Cookin’?: Val’s Eggplant Parmesan Recipe

Each Monday morning on The CB Radio Show, Brett and I are featuring a brand new recipe shared with us by one of the awesome ladies who've agreed to be a part of our new segment called What's Cookin'? And, this week, Valerie Holcomb joined us to share her recipe for Eggplant Parmesan. And she "deconstructed" it to make duplicating the recipe easy for everyone. Check it out! Absolutely delicious!!

EGGPLANT PARMESAN- DECONSTRUCTED!

Preheat oven to 400 degrees.

Slice eggplant into ¼ inch slabs.

Create an egg wash of one egg and one tablespoon water, wellblended.

Ready a soup bowl of grated parmesan, can add Italian spices, if desired.

Spray cookie sheet with Pam.

Dip eggplant in egg wash, let drip well.

Using a different hand, place eggplant into cheese, pat to cover well.

Arrange eggplant on cookie sheet with small distance between pieces.

Top each with garlic powder and spray with Pam.

Bake for 20 minutes.

Remove from oven and turn each over. Top with dollop of tomato sauce and a sprinkling of cheese (I use mozzarella).