Eggplant Parmesan - a Little Healthier |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My daughter loves eggplant parmesan and the hubby tells me she's coming home today from college for a couple days. A healthy and delicious alternative to the traditional recipe. Ingredients:
2 egg whites |
2 1/2 lbs eggplants, peeled and cut crosswise into 1/4-inch-thick slices |
1/2 cup breadcrumbs, plain dried |
olive oil flavored cooking spray |
1 cup tomato, chopped with their juice |
1/4 cup fresh basil, chopped |
1/2 teaspoon black pepper |
1 cup mozzarella cheese, shredded, part skim (about 4 oz) |
1/4 cup parmesan cheese, grated |
4 garlic cloves, chopped finely |
1/2 cup onion, chopped |
1 tablespoon tomato paste |
1 tablespoon balsamic vinegar |
Directions:
1. Salt eggplant slices and let sit for 30 - 45 minutes. This procedure will draw out the bitter juices. Rinse and dry eggplant.
2. Preheat the oven to 400°F
3. Line baking sheet with foil. Spray foil with nonstick cooking spray.
4. In a shallow dish, beat the egg whites and 2 tbsp of water until foamy. Dip eggplant into egg whites, then into bread crumbs, pressing crumbs into eggplant. Place eggplant on prepared baking sheet and spray oil over eggplant slices. Bake 15 minutes, turning eggplant over after 15 minutes, until golden brown and cooked through.
5. While the eggplant is baking, sauté the onions and garlic with oil spray.
6. In a medium bowl, stir together tomatoes and their juice, basil, balsamic vinegar, tomato paste, salt, pepper, garlic, and onions. Spoon 3 tablespoons of tomato mixture into bottom of 9 square glass baking dish.
7. Place half of eggplant over sauce; spoon half of remaining tomato mixture over eggplant; and sprinkle half of mozzarella on top. Repeat with remaining eggplant, tomato mixture, and mozzarella. Sprinkle Parmesan on top and bake for 20 minutes, or until eggplant is piping hot and sauce is bubbly.
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