- 8
Ingredients
- 3 egg whites
- 3 tablespoons marsala wine
- 1 cup dry bread crumbs
- 1/2 cup parmesan cheese
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 2 eggplants
- 1/4 cup cornmeal
- 3/4 cup nonfat sour cream
- 2 cloves garlic, minced
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 3 cans diced tomatoes, drained well (14.5 oz each)
- 1/2 teaspoon basil
- 2 large tomatoes, thinly sliced
- 1 cup mozzarella cheese
Preparation
Step 1
1. Beat egg whites and marsala in a wide shallow bowl.
2. COmbine bread crumbs, 1/4 cup parmesan, thyme and salt in another wide shallow bowl.
3. Sliced eggplants into 1/4" slices. Dip into egg whites, then crumbs, pressing to coat lightly all over. Arrange on 2-3 sprayed baking pans.
4. Bake at 400, turning once, until golden brown on both sides (about 30 minutes), switching pans halfway through baking.
5. Sprinkle cornmeal in bottom of sprayed 9x13" baking pan and set aside.
6. In food processor or blender puree sour cream-honey and 2 cans tomatoes until smooth. Add remaining tomatoes and basil.
7. Spoon 1/3 of sauce over cornmeal into pan. Top with 1/3 of tomato slices.Arrange half of eggplant on top, sprinkle with half of mozzarella.
8. Top with half each of tomato sauce and tomato slices, then with rest of eggplant.
9. Top with rest of tomato sauce, tomato slices, and mozzarella. Sprinkle with 1/4 cup parmesan.
10. Cover and bake at 400 for 15 minutes. Uncover and bake until bubbly and golden on top (15-20 more minutes).
Notes: This was really very good - David loved it. Changes: used matzo meal instead of bread crumbs (would not do that again), extra parm in with the crumbs, and added s&p. Used light sour cream and light mozzarella (plus more of that than called for). Recipe said this was 6 servings - really more like 8 - if not even more than that.