Eggplant Parmesan
Servings
2Serving size
a lotThis recipe can easily be multiplied, but you should use multiple pans. This keeps well for about 2-4 days in the fridge.
Ingredients
| 1 cup Water |
| 2 lb. Eggplant, raw (sliced lengthwise in 1/2 inch slices) |
| 2 ounces Crackers, melba toast, plain |
| 1/4 tsp., leaves Dried basil |
| 1/4 tsp., leaves Dried oregano |
| 1/4 tsp. Garlic powder |
| 1/8 tsp., ground Black pepper |
| 2 large Egg white(s) |
| 4 ounce Fresh mozzarella |
| 8 leaves Fresh basil |
| 1/2 cup Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium |
| 1 ounce Parmesan cheese (grated) |
Instructions
Remove to a cutting board to cool.
While the eggplant is steaming place the melba toast, basil, oregano, garlic powder and pepper in a food processor and process until fine crumbs.
Preheat the oven to 350°F.
Whisk the egg whites until frothy.
When the eggplant is cool, coat each slice one at a time with egg white. Let excess eggwhite drip off and then dredge in the bread crumb mixture. As each slice is coated, place on a non-stick cookie sheet.
Place the coated eggplant in the oven and bake for 10 minutes on each side.
Remove and layer the eggplant with slices of mozzarella and fresh basil in an au gratin or similar dish -- slice of eggplant, slice of mozzarella, basil, slice of eggplant, slice of mozzarella, etc.. It's OK if the layers are on their side or not just perfect. Each au gratin dish should hold one serving.
Top the eggplant layers with 1/2 cup of marinara sauce and place in oven for 5 minutes. Top with the Parmigiano-reggiano and bake for another 5 minutes.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a time consuming recipe but oh, so worth it!
It is something that you are going to have for a special occasion as it will take about an hour (or a little more) on a Saturday afternoon to make. It is very rewarding. It is a recipe that is higher in fat and sodium than many on my site, but it can still be part of your diet occasionally – and it should because Eggplant Parmesan is so delicious. You can feel better because this is chock full of great things like fiber, Vitamin A, iron, calcium and Vitamin C.