Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 eggplants3 egg whites3 T water1/2 c fine breadcrumbs1/2 c shredded Parmesan cheese, separated1/2 t salt1/2 t pepper1 T basil leaves, chopped1/2 T oregano1/2 T garlic salt1/2 t nutmeg1- 8 oz can tomato sauce1- 14.5 oz can diced tomatoes (I use no salt added)1 c mozzarella cheese
1. Preheat oven to 400*; (foil line and) grease two baking sheets and one 9x13 pan.
2. Cut eggplants into 1/4" slices.
3. In a shallow dish, whisk together egg whites and water.
4. In another shallow dish, combine breadcrumbs, 1/4 cup Parmesan cheese, salt, and pepper.
5. Dredge eggplant slices in egg white mixture and then coat in breadcrumb mixture.
6. Arrange slices in a single layer on baking sheets; bake 15 minutes, flip slices, and bake another 15 minutes.
7. Blend spices, tomato sauce, and tomatoes; spread 1/2 cup on the bottom of the 9x13 pan (just enough for a thin layer).
8. Lay half of the eggplant slices over sauce, overlapping a bit if necessary.
9. Spoon half of the remaining sauce (1 cup) over eggplant and sprinkle half of the mozzarella cheese (1/2 cup) over sauce.
10. Layer remaining eggplant, then remaining sauce, and remaining mozzarella & Parmesan cheeses.
11. Bake, uncovered, for 20 minutes, until sauce begins to bubble and the cheese turns golden.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user ALLSWEETALI.
2. Cut eggplants into 1/4" slices.
3. In a shallow dish, whisk together egg whites and water.
4. In another shallow dish, combine breadcrumbs, 1/4 cup Parmesan cheese, salt, and pepper.
5. Dredge eggplant slices in egg white mixture and then coat in breadcrumb mixture.
6. Arrange slices in a single layer on baking sheets; bake 15 minutes, flip slices, and bake another 15 minutes.
7. Blend spices, tomato sauce, and tomatoes; spread 1/2 cup on the bottom of the 9x13 pan (just enough for a thin layer).
8. Lay half of the eggplant slices over sauce, overlapping a bit if necessary.
9. Spoon half of the remaining sauce (1 cup) over eggplant and sprinkle half of the mozzarella cheese (1/2 cup) over sauce.
10. Layer remaining eggplant, then remaining sauce, and remaining mozzarella & Parmesan cheeses.
11. Bake, uncovered, for 20 minutes, until sauce begins to bubble and the cheese turns golden.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user ALLSWEETALI.
Nutritional Info Amount Per Serving
- Calories: 173.2
- Total Fat: 7.1 g
- Cholesterol: 21.4 mg
- Sodium: 615.5 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 4.7 g
- Protein: 13.0 g
Member Reviews
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PRSPLACE
I probably won't make this recipe again without major changes. Sorry, It took way longer to cook, and I only used one eggplant and it was still too dry. I had to add more canned tomatoes and more spices. I guess it's ok for a basic recipe but needs a lot of tweaking to make it work. - 11/15/19