Eggplant Parmesan Casserole
Ingredients
The eggplant and coating
-
1 ½
lbs
raw eggplant, sliced into ½” thick rounds
-
4
large
egg whites
-
1
cup
Italian seasoned bread crumbs
-
¼
cup
grated Parmesan cheese
The sauce
-
1
teaspoon
olive oil
-
½
cup
chopped onions
-
2
cloves
garlic, minced
-
2
cups
canned crushed tomatoes
-
1
can
tomato sauce (8 oz)
-
1
can
tomato paste (6 oz)
-
1
tablespoon
thinly sliced fresh basil
-
1 ½
teaspoons
Italian seasoning
-
¾
teaspoon
salt
-
¾
teaspoon
sugar
-
1
bay leaf
The creamy layer
-
4
oz
1/3 less fat cream cheese, softened
-
1
cup
fat free sour cream
-
1
large
egg
The topping
-
1
cup
shredded 2% Mozzarella cheese
Instructions
- Preheat the oven to 375°F and prepare baking sheets with foil or parchment paper.
- Beat the egg whites and prepare a mixture of bread crumbs and Parmesan cheese.
- Coat each eggplant slice in egg whites, then in the bread crumb mixture, and place on the baking sheet.
- Bake the eggplant for 20 minutes, flip, spray with cooking spray, and bake for another 15 minutes.
- In a saucepan, heat olive oil and sauté onions until softened, then add garlic and cook for an additional minute.
- Add crushed tomatoes, tomato sauce, tomato paste, basil, Italian seasoning, salt, sugar, and bay leaf to the onion mixture and simmer for 15 minutes.
- In a bowl, mix sour cream, cream cheese, and egg until smooth.
- In a casserole dish, layer 2/3 cup of sauce, eggplant, half of the sour cream mixture, sauce, remaining eggplant, remaining sour cream mixture, and remaining sauce.
- Top with shredded mozzarella and bake for 20 minutes until heated through and cheese is melted.
Nutrition Facts (estimated)
Servings
8
Calories
257
Total fat
9g
Total carbohydrates
32g
Total protein
14g
Sodium
20mg
Cholesterol
20mg
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