Recipe

Eggplant Parmesan Light Recipe

	Pleclare / All my dishes 1 year, 11 months ago Eggplant Parmesan your waistline will love. Prep:35m Cook:55m Servings:6	Pleclare
	flavorfulcheesy

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Ingredients

2 eggplants (2lbs.total)

3 lg. egg whites

3Tbs. water

1 cup plain fine bread crumbs

1/2 cup grated parmesan cheese,divided(1Oz.)

1/2 tsp. salt

1/2 tsp fresh ground pepper

21/2 cups marinara sauce

1/3 cup slivered fresh basil leaves or 1Tbs. dried basil

1/4tsp crushed red pepper flakes

1 cup grated part-skim mozzarella cheese,divided(4 oz.)

Directions

t oven to 375. Lightly oil two lg. baking sheets and a 7x11 baking dish. Set aside

Slice the eggplants crosswise into 1/2" thick slices. There is no need to peel them. Set aside

In a bowl,whisk the egg whites and water till frothy. Set aside

In a shallow dish,combine breadcrumbs,1/4c of the parmesan cheese,salt and pepper One at a time,dip the eggplant slices into the egg-white mixture,then coat both sides with the breadcrumbs. Arrange the slices in a single layer on the prepared baking sheets. Bake for 20 mins or until golden and very tender when pierced with a knife. Meanwhile,in a bowl,combine the marinara,basil and red pepper flakes. Spread about 1/2 cup of the sauce over the bottom of the prepared baking dish. When the eggplant slices are done,arrange half of the slices over the sauce,overlapping them slightly. Spoon 1 cup of the remaining sauce over the eggplant,then top with 1/2 cup mozzarella

Arrange the remaining eggplant slices on top,pressing them down into an even layer. Top with the remaining sauce,mozzarella and parmesan cheeses. Bake ,uncovered,until the sauce bubbles and the top is browned,25-30 mins

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