Eggplant Parmesan

By á-5264

298 calories
19.2 G protein
38.8 G carbs
2.6 G fiber

Ingredients

• 1/2 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 1/4-inch slices
• 1/4 cup water
• 3 egg whites, lightly beaten
• 1 1/4 cups Italian-seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• Vegetable cooking spray
• 3 cups (12 ounces) shredded part-skim mozzarella cheese
• Fresh oregano sprigs (optional)

Details

Servings 8

Preparation

Step 1

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.