Mains: Eggplant Parmesan

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Perfect for Meatless Mondays, this eggplant parmesan recipe is not only delicious, but also healthy. Make eggplant parmesan instead of lasagna to skip the unnecessary carb and still enjoy all the cheesy goodness. When breading the eggplant, make sure to use whole wheat panko to prevent sogginess. Be sure to save cheese at the end to sprinkle on top for the final crispy layer.

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Ingredients

  • EGGPLANT
  • 2 large eggs, lightly beaten
  • 1 T water
  • 2 cups whole wheat panic (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 torn fresh basil
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoons minced garlic
  • 1/4 t salt
  • 1 (16 ounce) container part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 1 (24 ounce) jar premium pasta sauce
  • 1/4 t salt
  • 8 ounces thinly sliced mozzarella cheese
  • 3/4 cup (3 ounces) finely grated fontina cheese

Preparation

Step 1

EGGPLANT
Preheat the oven to 375 degrees
To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish.
Combine panko and 1/4 cup Paramigiano-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 degrees turning once and rotating baking sheets after 15 minutes.
FILLING
To make filling, combine basil and next 6 ingredients (through 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 t 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 degrees for 35 minutes.
Remove foil; top with remaining third of mozzarella and 1/4 cup fontina.
Bake at 375 degrees for 10 minutes or until sauce is bubbly and cheese melts.
Cool 10 minutes.

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