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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Perfect for Meatless Mondays, this eggplant parmesan recipe is not only delicious, but healthy. It comes in at just under 300 calories and 8.5 grams of fat per serving. Ingredients:
1/2 cup dry white wine |
1 tablespoon dried basil |
1 tablespoon dried oregano |
4 (8-ounce) cans no-salt-added tomato sauce |
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped |
1 (6-ounce) can tomato paste |
2 garlic cloves, minced |
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices |
1/4 cup water |
3 egg whites, lightly beaten |
1 1/4 cups italian-seasoned breadcrumbs |
1/4 cup grated parmesan cheese |
vegetable cooking spray |
3 cups (12 ounces) shredded part-skim mozzarella cheese |
fresh oregano sprigs (optional) |
Directions:
1. Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
2. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
3. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
4. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.
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