Healthy Eggplant Parmesan
 
 
Author:
Serves: 8-10
Ingredients
  • Eggplant:
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups whole-wheat panko (Japanese breadcrumbs)
  • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 (1-pound) eggplants, peeled and cut crosswise into ½-inch-thick slices
  • Cooking spray
  • Filling:
  • ½ cup torn fresh basil
  • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • ½ teaspoon crushed red pepper
  • 1½ teaspoons minced garlic
  • ¼ teaspoon salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 egg white, lightly beaten
Remaining ingredients:
  • 1 (24-ounce) jar tomato basil sauce
  • 8 ounces mozzarella cheese, shredded
  • ¾ cup (3 ounces) finely grated fontina cheese
Instructions
  1. Preheat oven to 375°.
  2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and ¼ 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 ½ 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. Top with about ¾ cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and ¼ 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 ¼ cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
Recipe by citronlimette at http://citronlimette.com/recipe_archive/main_dishes/healthy-eggplant-parmesan/