Eggplant Parmesan

Eggplant Parmesan

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    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 ¼-inch slices

  • ¼

    cup water

  • 3

    egg whites, lightly beaten

  • cups Italian-seasoned breadcrumbs

  • ¼

    cup grated Parmesan cheese

  • Vegetable cooking spray

  • 3

    cups (12 ounces) shredded part-skim mozzarella cheese

  • Fresh oregano sprigs (optional)

Directions

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. 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 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.


Nutrition

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