Eggplant Parm

Eggplant:

2 large eggs, lightly beaten

1 tablespoon water

2 cups whole-wheat panko (Japanese breadcrumbs)

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

2 (1-pound) eggplants, peeled and cut crosswise into
1/2-inch-thick slices

Cooking spray


Filling:

1/2 cup tom fresh basil

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper

1 1/2 teaspoons minced gar1ic

1/4 teaspoon salt

1 (16-ounce) container part-skim ricotta cheese

1 large egg, lightly beaten

Remaining ingredients:

1 (24-ounce) jar premium pasta sauce

1/4 teaspoon salt

8 ounces thinly sliced mozzarella cheese

314 cup (3 ounces) finely grated fontina cheese

1. Preheat oven to 375".

2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish.Combine panko and 1/4
cup Parmigiano­ Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko
mixture, pressing genUyto adhere and shaking off excess.Place eggplant 1 inch apart on baking
sheets coated with cooking spray.Bake at 375" for 30 minutes or until golden, turning once and
rotating baking sheets after 15 minutes.

3. To make filling,combine basil and next 6 ingredients (through egg).

4. To assemble, spoon 112 cup pasta sauce in bottom of a 13 x9-inch glass baking dish coated with
cooking spray.Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon
salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture owr sauce,and top with a
third of mozzarella and 1/4 cup fontina.Repeat layers once, ending with about 1 cup pasta sauce.
Cowr tightiywith aluminum foil coated with cooking spray. Bake at 375" for 35 minutes. Remow
foil;top with remaining third of mozzarella and 1/4 cup fontina.Bake at 375" for 10 minutes or
until sauce is bubbly and cheese melts; cool10 minutes.


Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user ROBYN262.