Healthy Eggplant Parmesan (My Recipes)

907 grams Eggplant, fresh
2 large Egg, fresh, whole, raw
2 cup Panko Whole Wheat Bread Crumbs (by BOINGO)
4 tbsp Basil
4 clove Garlic
1 large Egg, fresh, whole, raw
3 cup Spaghetti Sauce - Classico Spicy Tomato & Basil Pasta Sauce
8 oz Mozzarella Cheese, part skim milk
2 cup Ricotta Cheese, part skim milk
3 oz Fontina Cheese
.5 tsp Salt
1 tsp crushed red pepper flakes (by TORI7HARRISON)
2 oz Parmesan Cheese, hard (divided in half)

Preheat oven to 375°. 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 gently to 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.

To make filling, combine basil, 1 oz parmesan, crushed red pepper, garlic, salt, ricotta and 1 egg.

To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-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 over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove 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; cool 10 minutes.

Serving Size: Makes 10 slices

Number of Servings: 10

Recipe submitted by SparkPeople user LZEE11.