Eggplant Parmesan
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.
- 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.
- 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