Eggplant Parmesan
Ingredients
The eggplant and coating
-
2
pounds
eggplants
-
3
large
egg whites
-
3
tablespoons
water
-
1
cup
fine dry breadcrumbs
-
½
cup
freshly grated Parmesan cheese
-
½
teaspoon
salt
-
½
teaspoon
freshly ground pepper
The sauce and cheese
-
2 ½
cups
marinara sauce
-
¾
cup
grated part-skim mozzarella cheese
Instructions
- Preheat the oven to 400°F and prepare baking sheets and a baking dish with nonstick cooking spray.
- Slice the eggplants into ¼-inch-thick slices. Whisk the egg whites and water together in a shallow dish. In another dish, mix breadcrumbs, ¼ cup of Parmesan, salt, and pepper.
- Dip eggplant slices in the egg mixture, then coat with the breadcrumb mixture. Arrange on baking sheets and bake for 15 minutes, flip, and bake for another 15 minutes until golden.
- Prepare or use store-bought marinara sauce. Layer some sauce in the baking dish, followed by half the eggplant, some sauce, half the mozzarella, and half the Parmesan. Repeat with the remaining eggplant, sauce, mozzarella, and Parmesan.
- Bake uncovered until the sauce bubbles and the top is golden, about 15 to 20 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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