Eggplant parmeasean recipe How to prepare
Eggplant parmeasean recipe Ingredients
• 1/2 cup dry white wine
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 4 (8-ounce) cans no-salt-added tomato sauce
• 1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1 (6-ounce) can tomato paste
• 2 garlic cloves, minced
• 2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
• 1/4 cup water
• 3 egg whites, lightly beaten
• 1 1/4 cups Italian-seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• Vegetable cooking spray
• 3 cups (12 ounces) shredded part-skim mozzarella cheese
• Fresh oregano sprigs (optional)
Combine first 7 ingredients in a large saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 20 minutes.
Place eggplant in a large bowl; add water to cover, and let stand
30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup
water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan
cheese; stir well. Dip eggplant in egg white mixture, and dredge in
breadcrumb mixture.
Place half of eggplant on a baking sheet coated with cooking spray,
and broil 5 minutes on each side or until browned. Repeat procedure
with remaining eggplant. Set eggplant aside.
Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish
coated with cooking spray. Arrange half of eggplant over sauce; top
with half of mozzarella cheese. Repeat layers with remaining sauce,
eggplant, and cheese.
Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before
serving. Garnish with fresh oregano sprigs, if desired.
Your Eggplant parmeasean recipe is ready now
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