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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Great Taste-Low Fat Vegetables cookbook. This is a lower fat recipe. Instead of frying fat-laden breaded slices of eggplant, you dip the slices in no fat egg whites, then breadcrumbs, then ovenbake them. And less cheese also. Ingredients:
2 egg whites |
2 tablespoons water |
2/3 cup breadcrumbs, dried and plain |
1 lb eggplant, peeled and cut in 1/4 inch thick slices |
2 cups tomato sauce, no salt added |
14 1/2 ounces stewed tomatoes, no salt added, chopped with their juices |
1/4 cup basil, chopped |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon dried oregano |
3/4 cup part-skim mozzarella cheese, shredded, about 3 ozs |
2 tablespoons parmesan cheese, grated |
2 teaspoons fresh parsley, chopped |
Directions:
1. Preheat oven to 400 degrees. Line a baking sheet with foil. In a shallow dish, with a fork, beat the egg whites and 2 tbsp water till foamy. On a plate, spread the breadcrumbs.
2. Dip the eggplant into egg whites, then breadcrumbs, pressing the crumbs in the eggplant. Place the eggplant on prepared baking sheet, spray the eggplant with cooking spray and bake for 20 minutes. Turn the eggplant and bake for 10 minutes or till eggplant is crisp and brown.
3. In a medium bowl, stir together the tomato sauce, tomatoes and juices, basil, salt, pepper and oregano. In a 9 inch square baking dish, spread 3 tbsp of the tomato mixture. Lay half the eggplant on top, spoon half the remaining tomato mixture over, and sprinkle half the mozzarella on top. Repeat with remaining eggplant, tomato mixture and mozzarella.
4. Sprinkle the Parmesan on top and bake for 20 minutes or till sauce is bubbly. Sprinkle the parsley on top and serve.
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