Makeover Eggplant Parmesan |
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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Olive Garden's Eggplant Parmesan! Enough said. âEva McPherson Ingredients:
1 medium onion, chopped |
1-1/2 teaspoons olive oil |
2 garlic cloves, minced |
1 can (15 ounces) crushed tomatoes |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (8 ounces) no-salt-added tomato sauce |
1/2 cup dry red wine |
1/4 cup tomato paste |
1-3/4 teaspoons italian seasoning, divided |
2 eggland's best® eggs |
2 tablespoons water |
1/2 cup king arthur unbleached all-purpose flour |
1-1/2 cups dry bread crumbs |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 medium eggplants, peeled and cut into 1/4-inch slices |
9 ounces uncooked multigrain spaghetti |
6 ounces fresh mozzarella cheese, halved and thinly sliced |
1/3 cup shredded parmesan cheese |
2 tablespoons minced fresh parsley |
Directions:
1. In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the crushed tomatoes, diced tomatoes, tomato sauce, wine, tomato paste and 3/4 teaspoon Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until desired consistency, stirring occasionally.
2. Meanwhile, in shallow bowl, whisk eggs and water. Place flour in a separate shallow bowl. In another bowl, combine the bread crumbs, salt, pepper and remaining Italian seasoning. Dip eggplant slices into flour then in egg mixture; coat with crumb mixture. Place on baking sheets coated with cooking spray. Bake at 350° for 25-30 minutes or until tender and golden brown, turning once. Meanwhile, cook spaghetti according to package directions.
3. Spoon 2 cups sauce over eggplants; top with cheeses. Bake 4-5 minutes longer or until cheese is melted.
4. Drain spaghetti. Serve remaining sauce over spaghetti; top with eggplant slices. Sprinkle with parsley. Yield: 6 servings.
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