- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 283.3
- Total Fat: 6.6 g
- Cholesterol: 13.9 mg
- Sodium: 1,366.3 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 8.8 g
- Protein: 15.6 g
Cooking Light's Eggplant ParmesanSubmitted by: SLBBW66
IntroductionA recipe for SP foodies! If you enjoy authentic, beautifully seasoned recipes, this is the one to choose. A recipe for SP foodies! If you enjoy authentic, beautifully seasoned recipes, this is the one to choose.
1/2 cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
4 (8-ounce) cans no-salt-added tomato sauce
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh oregano sprigs (optional)
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
Bake at 350Â° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.
Yield: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLBBW66.