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Eggplant Parmesan Light Recipe

Ingredients

How to make it

  • 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

Reviews & Comments 3

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  • ttaaccoo 15 years ago
    Right On, Clare!! thank you. (who doesn't love eggplant parmesan) 555555
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    " It was excellent "
    mystic_river1 ate it and said...
    you got my 5
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    " It was excellent "
    mumtazcatering ate it and said...
    THANKS CLARE
    love eggplant we in south africa call it brinjals
    have a blessed day
    MUMTAZ
    Was this review helpful? Yes Flag

The Cook

pleclare Framingham, MA

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