Eggplant Parmesan


3 egg whites
3/4 cup whole wheat panko bread crumbs
1/4 cup grated Parmesan cheese
2 tsp dried oregano
1 tsp garlic powder
1/4 tsp sea salt
2 globe eggplants (about 1 lb each)
14.5 oz can diced peeled tomatoes (no salt added)
2 garlic cloves
1 TBSP dried basil
1 cup mozzarella cheese

Pre-heat oven to 425 degrees and spray 2 baking sheets with olive oil spray.

Place egg whites in a shallow dish and lightly beat.  Mix breadcrumbs, Parmesan, oregano, garlic powder and salt in shallow dish.  Evenly slice each eggplant lengthwise into 6 slices (leaving you with 12).  One at a time, dredge the slices in the egg whites, then the breadcrumb mixture.  Place on baking sheet.  Bake for 25 minutes until tender and crispy.

Combine the can of tomatoes (drain off 1 inch of liquid), garlic cloves and basil in a food processor.  Blend until smooth.  Transfer to a sauce pan and heat on low.  Once the eggplant are done cooking, evenly spoon the tomato sauce among the eggplant slices.  Top with mozzarella.  Top 6 of the eggplant slices with 6 of the other eggplant slices, leaving you with 6 stacks.

Return the eggplant to the oven for about 6-8 more minutes until the cheese is melted.



One Response to “Eggplant Parmesan”

  1. eatmovelove August 21, 2010 at 11:31 am #

    This looks great!

    How many servings is that? I’ve tried eggplant before, but just ca’t figure it out!…I don’t know – it tastes bitter or something…

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