Eggplant Parmesan
By rossboys
Ingredients
- 3 egg whites, lightly beaten
- 1/4 cup water
- 2 small eggplants, cut horizontally into 1/4" thick slices
- 1/3 cup all-purpose flour
- 1-1/2 cups dried Italian bread crumbs
- 1 28oz can crushed tomatoes
- 1-1/2 cup shredded part-skim mozzarella cheese
- 2 Tbsp grated Parmesan cheese
Details
Servings 8
Preparation
Step 1
Preheat oven to 400 deg. Spray 2 baking sheets with vegetable cooking spray. In a shallow dish, combine egg whites and water.
Dredge eggplant in flour; tap off excess. Dip slices in egg white mixture, turning to coat and allowing excess to drip back into bowl. Coat eggplant with bread crumbs.
Place eggplant in a single layer on prepared baking sheets. Bake, turning once, until golden and tender, about 30 min.
In bottom of an 8" square baking dish, spread a layer of tomatoes. Place a layer of eggplant over tomatoes; sprinkle with 1/3 of mozzarella. Repeat layering with remaining ingredients. Sprinkle Parmesan on top.
Bake until heated through, about 15 min. Place dish on wire rack to cool slightly.
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