Eggplant Parmesan
Eggplant Parmesan is an moderately easy dinner. Made with 2 medium eggplants, peeled, cut in 1/4 inch thick slices, 2 eggs, 2 egg white, 1 1/2 c. seasoned dry bread crumbs and 1 jar (26 oz.) pasta sauce, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
🔗 Recipe adapted from RecipeNLG-Full
Preheat oven to 450°.
Coat 2 baking sheets with cooking spray.
Coat a 13x9 baking dish with spray.
Place eggplant slices in single layer on prepared baking sheets.
Bake for 15 minutes or until soft.
Meanwhile beat the eggs and egg whites in a shallow bowl.
Place the bread crumbs in another bowl.
Dip the eggplant slices into the egg mixture and then in the bread crumbs, pressing to coat.
Place on baking sheets.
Coat with cooking spray.
Bake the eggplant for 5 minutes or until golden.
Turn the slices. Coat with spray and bake 5 more minutes.
Reduce oven to 350°. Spread 1/3 of the Pasta sauce in the baking dish.
Top with half of the eggplant slices, half of the Mozzarella, half the Parmesan. Spread 1/3 pasta sauce over cheese layer, top with remaining eggplant slices.
Spread with remaining pasta sauce and sprinkle with remaining cheese.
Bake for 30 minutes or until heated through.
Makes 8 servings.
Diet exchange
0 milk, 3 vegetable, 0 fruit, 1 bread, 1 1/2 meat, 1 fat.
🍷 Perfect Pairings
Complete your meal with these
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