In another attempt of achieving my life long goal of getting Terry to eat and explore new/more vegetables, I decided to make this eggplant parmesan a few nights ago. I took some liberty in adding a little more cheese than the recipe called for. It was delicious. I also used penko breadcrumbs for some extra crispiness on the eggplant. The recipe serves 6 so I had a lot of leftovers. No problem, the dish was even more delicious the next day… the flavours really settled in.
1 cup breadcrumbs
1/3 cup grated Parmesan cheese
2 tsp dried basil
4 egg whites
1/2 tsp salt
2 medium eggplants (about 2 pounds),
unpeeled and each sliced crosswise into 8 rounds
3 cups low-fat tomato sauce
(I used marinara, and it was really good)
1 cup shredded, part-skim mozzarella cheese (4 oz)
2 tbsp chopped, fresh parsley
- In a shallow bowl or pie plate, combine bread crumbs, Parmesan, and basil. Mix well.
- In another shallow bowl, lightly beat together egg whites and salt. Working one at a time, dip eggplant slices into egg whites, then into crumb mixture. Turn to coat both sides with crumbs. Place slices on 1 large or 2 small baking sheets that have been sprayed with non-stick spray.
- Spray tops of slices lightly with cooking spray. Bake at 400 degrees Fahrenheit for 15 minutes. Remove eggplant slices from the oven, turn them over, and spray again with cooking spray. Return to oven and bake for 15 more minutes.
- To assemble casserole, spoon 1 cup tomato sauce over bottom of a 9×13 inch baking dish. Top with 1/2 eggplant slices. Spoon another 1 cup tomato sauce over eggplant, followed by 1/2 mozzarella. Repeat layering with remaining eggplant slices, sauce, and mozzarella. Sprinkle parsley over top.
- Return to oven and bake, uncovered, for 20 minutes, until cheese is completely melted and sauce is bubbly. Serve immediately.