Eggplant parmasen recipe How to prepare
Eggplant parmasen recipe Ingredients
• 2 egg whites
• 2 1/2 lbs eggplant, peeled and cut crosswise into 1/4"-thick
slices
• 1/2 cup plain dried bread crumbs
• Olive oil spray
• 1 cup tomatoes, chopped with their juice
• 1/4 cup chopped fresh basil
• 1/2 tsp black pepper
• 1 cup shredded part-skim mozzarella cheese (about 4 oz)
• 1/4 cup grated Parmesan cheese
• 4 cloves garlic, chopped finely
• 1/2 cup onion, chopped
1 T tomato paste
1 T balsamic vinegar
1. Salt eggplant slices and let sit for 30 - 45 minutes. This procedure
will draw out the bitter juices.
2. Rinse and dry eggplant.
3. Preheat the oven to 400°F.
4. Line baking sheet with foil. Spray foil with nonstick cooking spray.
5. In a shallow dish, beat the egg whites and 2 tbsp of water until
foamy.
6. Dip eggplant into egg whites, then into bread crumbs, pressing
crumbs into eggplant.
7. Place eggplant on prepared baking sheet and spray oil over eggplant
slices.
8. Bake 15 minutes, turning eggplant over after 15 minutes, until
golden brown and cooked through.
9. While the eggplant is baking, sauté the onions and garlic with
oil spray.
I10. In a medium bowl, stir together tomatoes and their juice, basil,
balsamic vinegar, tomato paste, salt, pepper, garlic, and onions.
11. Spoon 3 tbsp of tomato mixture into bottom of 9" square glass
baking dish.
12. Place half of eggplant over sauce; spoon half of remaining tomato
mixture over eggplant; and sprinkle half of mozzarella on top.
13. Repeat with remaining eggplant, tomato mixture, and mozzarella.
14. Sprinkle Parmesan on top and bake for 20 minutes, or until eggplant
is piping hot and sauce is bubbly.
Serves 4.
Number of Servings: 4
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