Eggplant Parmesan

By SaraB

Ingredients

• 2 large eggplants
• 4 egg whites, lightly beaten
• 1/4 tsp salt
• 2 cups breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1 whole head garlic, intact, plus 1 large garlic clove, minced
• 2 tsp dried basil
• 2 tsp olive oil
• 3-1/2 cups tomato sauce (recipe below)
• 1 14-oz can white beans, drained
• 2 cups low-fat mozzarella
• ZESTY TOMATO SAUCE
• 8 pieces sun-dried tomato
• 2 tsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 tsp salt
• 2 tsp ground fennel
• 1 tsp dried oregano
• 1 tsp dried basil
• 10 button mushrooms, sliced
• 1/3 cup red wine
• 1 28-oz can diced tomatoes

Details

Servings 8

Preparation

Step 1

Eggplant:
Preheat oven to 350 degrees.

Cut eggplants into 1/2 inch rounds and set aside.

In a flat-bottomed bowl, beat egg whites with salt. Add clove of minced garlic.

In another bowl, combine bread crumbs, Parmesan cheese, and basil.

Grease two baking sheets with a very small amount of oil.

Dip eggplant slices in egg whites, then dredge them in crumb mixture to coat both sides evenly. Place on baking sheets.

Drizzle a small amount of oil over the intact head of garlic and set on one of the baking sheets.

Bake eggplant and garlic until tender and easily pierced with a fork - about 20 minutes on each side for eggplant, 20 to 30 minutes for garlic.

When cool enough to touch, pop each clove of roasted garlic out of its skin. Combine with white beans and mash to make a paste.

Spread about half the tomato sauce on the bottom of an 8 x 12 inch baking dish. Layer half the eggplant slices on top.

Spread garlic and bean mixture evenly on eggplant slices and the top with about 1-1/2 cups of the mozzarella.

Use remaining eggplant slices to make a second layer. Cover them with remaining sauce and any extra breadcrumb mixture. Sprinkle with the final 1/2 cup of mozzarella.

Bake, uncovered, for 25-30 minutes, until cheese is melted and bubbly.

Sauce:

Rehydrate dried tomatoes by soaking in enough boiling water to cover, for 15 minutes. Discard water.

Slice rehydrated tomatoes into thin strips.

In a saucepan, warm the oil, then add onion, garlic, and salt. Cover and saute on medium-low heat for 5-7 minutes.

Add herbs and mushrooms and cook for another 5 minutes, cover, and stir occasionally.

Pour in wine and bring to a boil.

Add canned tomatoes and rehydrated tomatoes. Cover and simmer for 20 minutes, stirring occasionally. You may puree with a hand blender for a smoother sauce.