Recipes

Potato Parmesan with Tomato Sauce and Cheese

DATE: Wednesday, April 9th, 2008

Ingredients

3 medium potatoes, scrubbed, peel on (about 1-1/2 lb/750 g)
1 egg
3 tbsp low-fat milk or water 45 mL
3/4 cup seasoned dry breadcrumbs 175 mL
2 tbsp chopped fresh dill (or 1/2 tsp/2 mL dried) 25 mL
2 tbsp grated Parmesan cheese 25 mL
1/2 cup tomato pasta sauce 125 mL
1/3 cup shredded part-skim mozzarella cheese 75 mL

Preparation

Preheat oven to 375°F (190°C). Spray a baking sheet with cooking spray. In a saucepan, cover potatoes with cold water. Bring to a boil; cook for 20 to 25 minutes, or until just tender when pierced with a fork. Drain. When cool enough to handle, cut into 1/2-inch (1 cm) round slices. In a small bowl, whisk together egg and milk. On a plate, stir together breadcrumbs, dill, and 1 tbsp (15 mL) of the Parmesan. Dip potato slices in egg wash, coat with crumb mixture, and place in a single layer on prepared baking sheet. Bake in centre of oven, turning halfway, for 15 minutes, or until golden and tender when pierced with a fork. Top each slice with some tomato sauce. Sprinkle
with mozzarella and the remaining 1 tbsp (15 mL) Parmesan. Bake for 5 minutes
longer.