EGGPLANT PARMESAN

By stepjo7269

Ingredients

• 2 egg whites
• 2 1/2 lbs eggplant, peeled and cut crosswise into 1/4"-thick slices
• 1/2 cup plain dried bread crumbs
• Olive oil spray
• 1 cup tomatoes, chopped with their juice
• 1/4 cup chopped fresh basil
• 1/2 tsp black pepper
• 1 cup shredded part-skim mozzarella cheese (about 4 oz)
• 1/4 cup grated Parmesan cheese
• 4 cloves garlic, chopped finely
• 1/2 cup onion, chopped
• 1 T tomato paste
• 1 T balsamic vinegar
• ● Salt eggplant slices and let sit for 30 - 45 minutes. This procedure will draw out the bitter juices.
• ● Rinse and dry eggplant.
• ● Preheat the oven to 400 F.
• ● Line baking sheet with foil. Spray foil with nonstick cooking spray.
• ● In a shallow dish, beat the egg whites and 2 tbsp of water until foamy.
• ● Dip eggplant into egg whites, then into bread crumbs, pressing crumbs into eggplant.
• ● Place eggplant on prepared baking sheet and spray oil over eggplant slices.
• ● Bake 15 minutes, turning eggplant over after 15 minutes, until golden brown and cooked through.
• ● While the eggplant is baking, sauté the onions and garlic with oil spray.
• ● In a medium bowl, stir together tomatoes and their juice, basil, balsamic vinegar, tomato paste, salt, pepper, garlic, and onions.
• ● Spoon 3 tbsp of tomato mixture into bottom of 9" square glass baking dish.
• ● Place half of eggplant over sauce; spoon half of remaining tomato mixture over eggplant; and sprinkle half of mozzarella on top.
• ● Repeat with remaining eggplant, tomato mixture, and mozzarella.

Details

Servings 8

Preparation

Step 1

● Sprinkle Parmesan on top and bake for 20 minutes, or until eggplant is piping hot and sauce is bubbly.