Eggplant Parmesan

December 29, 2013 By: Megabeth Category: Main Dishes, Recipe Print This Post Print This Post

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Eggplant Parmesean
Golden baked eggplant layered between four different types of cheese is not necessarily a diet dish but it’s comfort food at its finest. (To be honest, I did use a low-fat ricotta but its benefits were immediately cancelled out by the rest of the cheese.)

I made a roasted garlic pasta sauce the night before I made this. I’m glad I used it as it added a more homey flavor.

This eggplant parmesan was also much appreciated as lunch leftovers the next day.

Recipe: Eggplant Parmesan

Summary: Served with a homemade tomato sauce, this eggplant parmesan was divine!

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

Filling:

  • 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 (or use my roasted garlic pasta sauce)
  • 1/4 teaspoon salt
  • 8 ounces thinly sliced mozzarella cheese
  • 3/4 cup (3 ounces) finely grated fontina cheese

Instructions

  • 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.

Eggplant Parmesean

  • To make filling, combine basil and next 6 ingredients (through egg).
  • 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.

Eggplant Parmesean

  • 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.

Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes

 

 

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