Wednesday, July 30, 2008

Eggplant Parmesan

I should have grown eggplant this year, I'm adding it to the list for next year!

Eggplant Parmesan

Serving Size : 8

1 cup dry bread crumbs -- unseasoned
1/3 cup grated parmesan cheese
2 teaspoons dried basil
4 egg whites
1/2 teaspoon salt
2 medium eggplants -- about 2 pounds, unpeeled, each
cut crosswise
into 8 slices
vegetable cooking spray -- or olive oil spray
3 cups low-fat spaghetti sauce
1 cup part skim milk mozzarella cheese -- shredded
2 tablespoons fresh parsley -- chopped

In a shallow bowl, combine bread crumbs, parmesan cheese, 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 olive
oil cooking spray. Bake at 400ºF for 15 minutes.

Remove eggplant slices from 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 pasta sauce over bottom of 9 x 13
inch baking dish.

Top with 1/2 eggplant slices. Spoon another 1 cup 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!