Thursday, February 23, 2012

Light Eggplant Parmesan

I may not be Italian, but I love Italian food! I cooked this yesterday and pizza the day before yesterday! I find that most Italian recipes are extremely bad for you. I am trying to be mindful of this and adjust the recipes to make them more heart healthy while not taking away flavor. This recipe is a keeper! Thanks mom!
1 eggplant (this recipe actually calls for 2 eggplants but 1 is more than enough for 2 people)
3 large egg whites (more if needed)
3 tablespoons of water
1/2 cup dry italian bread crumbs
1/2 cup panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 1/2 cups prepared Marinara sauce (25 ounce jar)
1/3 cup slivered fresh basil leaves or 1 tablespoon dried basil
1/4 teaspoon crushed red pepper flakes
Mozzarella cheese (I used fresh mozzarella, cut into slices but you can use shredded mozzarella too)
Preheat oven to 375 degrees. Lightly oil two large baking sheets and set aside.
Slice the eggplants crosswise into a little less than 1/2 inch thick slices.
In a bowl, whisk the egg whites and water until frothy. Set aside.
In a shallow dish, combine the breadcrumbs, 1/4 cup of the parmesan cheese, salt and pepper.
One at a time, dip the eggplant slices into the egg-white mixture and then coat both sides with the breadcrumbs.
Arrange the slices in a single layer on the prepared baking sheets (sprayed with nonstick oil spray).
Bake for 20 minutes, then flip each eggplant slice and cook for 15 more minutes or until golden brown.
Meanwhile, in a bowl, combine the marinara, basil and red pepper flakes.
Spread about 1/2 cup of the sauce over the bottom of the prepared baking dish.
When the eggplant is done, arrange the slices over the sauce, overlapping them slightly. Spoon 1 cup of the remaining sauce over the eggplant, then top with the mozzarella.
Top with the remaining sauce, mozzarella and parmesan cheeses (it will look as if there is not enough sauce, but it's great!). Bake, uncovered until the sauce bubbles and the top is browned, 25-30 minutes.
This is great served over pasta or with a side salad. I thought the eggplant was just as delicious the next day for leftovers!
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Unknown said...

soooo good! my new fav. thank you!

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