Moosewood Eggplant Parmesan
Author: 
Recipe type: Main, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 large eggplants (about 2 pounds) cut crosswise into 1/2-inch slices
  • 4 egg whites
  • 1/4 teaspoon salt
  • 2 cups whole wheat bread crumbs
  • 1/3 cup finely grated Parmesan cheese
  • 1 large garlic clove, minced or pressed
  • 2 teaspoons dried basil
  • 3 1/2 cups Tomato Wine Sauce (another Moosewood recipe or use your favorite marinara. I suggest extra for serving)
  • 1 cup nonfat ricotta cheese (I used part-skim)
  • 2 cups grated low-fat mozzarella cheese (again, part-skim)
Instructions
  1. Preheat oven to 350 degrees F. Spray a large baking sheet with cooking spray (you might need 2).
  2. Lightly beat egg whites with salt in a large shallow bowl.
  3. In another large bowl, combine the bread crumbs, Parmesan cheese, garlic, and basil.
  4. Dip the eggplant slices in the egg whites, then coat them evenly with the breadcrumb mixture.
  5. Place the breaded slices on the prepared baking sheet.
  6. Bake the eggplant for about 20 minutes on each side, until coating is crisp and eggplant slices are tender.
  7. Spread about half of the sauce in the bottom of an 8 x 12-inch glass baking dish.
  8. Layer half of the eggplant slices on top of the sauce. Spread all of the ricotta cheese evenly on the eggplant and top with 1 1/2 cups of the mozzarella.
  9. Create a second layer with the remaining eggplant slices and cover them with the remaining sauce.
  10. Sprinkle the top with the last 1/2 cup of mozzarella and bake, uncovered, for 25 to 30 minutes, until the cheese is melted and bubbly.
  11. Serve with additional sauce of desired.
Recipe by Tastefully Julie at http://tastefullyjulie.com/eggplantparmesan/