Eating Well's Eggplant Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We substitute the 3/4 cup grated part-skim mozzarella cheese (3 ounces) with 1/2 cup more of Parmesan. Also forgot to use the salt and pepper, but the parmesan cheese was salty enough. I've always hated eggplant until I tried this. Yummy! Ingredients:
2 eggplants (about 2 pounds total) |
3 egg whites |
3 tablespoons water |
1 cup fine dry breadcrumbs |
1 cup freshly grated parmesan cheese (2 ounces), divided |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1/4 cup fresh basil leaves, slivered |
2 1/2 cups tomato sauce |
Directions:
1. /recipes/eggplant_parmesan.html
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