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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Use whole-wheat panko in this Italian recipe; the regular type became soggy in a test. Ingredients:
eggplant |
2 large eggs, lightly beaten |
1 tablespoon water |
2 cups whole-wheat panko (japanese breadcrumbs) |
1/4 cup (1 ounce) grated fresh parmigiano-reggiano cheese |
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices |
cooking spray |
1/2 cup torn fresh basil |
1/4 cup (1 ounce) grated fresh parmigiano-reggiano cheese |
1/2 teaspoon crushed red pepper |
1 1/2 teaspoons minced garlic |
1/4 teaspoon salt |
1 (16-ounce) container part-skim ricotta cheese |
1 large egg, lightly beaten |
remaining ingredients |
1 (24-ounce) jar premium pasta sauce |
1/4 teaspoon salt |
8 ounces thinly sliced mozzarella cheese |
3/4 cup (3 ounces) finely grated fontina cheese |
Directions:
1. Preheat oven to 375°.
2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
3. To make filling, combine basil and next 6 ingredients (through egg).
4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
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