Eggplant Parmesan

Crispy eggplant covered in marinara sauce and cheese.  Who wouldn't love that?  I've lightened up the recipe by using egg white to coat my eggplant, baking the eggplant rounds and using reduced fat mozzarella cheese. And believe me, you can't tell the difference at all. It tastes full fat and fully delicious

Large eggplant cut into 1/2 inch slices
2 egg whites
2 tbsp water
1 cup italian bread crumbs
2 cups store bought marinara (add salt, pepper, garlic powder and a sprinkle of cinnamon)
1 1/2 cups reduced fat shredded mozzarella
1/4 cup shredded parmesan
fresh basil for garnish

Serves 4

1. Preheat over to 400 degrees
2. Cover a baking sheet with non stick cooking spray
3. Whisk egg white and water in a bowl (sprinkle in salt) and sprinkle bread crumbs over a plate
4. Dip the eggplant rounds into the egg wash, let excess drip off and then coat with bread crumbs.  shake off excess
5. Place eggplant down on baking sheet.  Coat layer facing up with a thin coat of cooking spray
6. Bake for 20-25 minutes per side, until golden brown

7. Place a thin layer of marinara sauce in the bottom of a casserole or glass pan
8. Take the four largest pieces of eggplant and place on top
9. Add a thin layer of sauce and a sprinkle of mozzarella over each round

10. Continue to build the stacks in the same order
11. On the top of the stacks of eggplant sprinkle the parmesan over the last of the mozzarella

12. Bake for an additional 15-20 minutes until cheese on top is lightly browned

13. Garnish with basil and serve (each stack is a serving)

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