Ingredients:
- 2 Eggplants
- 2 egg whites
- 1 1/2 Cups of whole wheat panko breadcrumbs
- 1 jar of pasta sauce (I used Traditional Ragu)
- 2 cups of Low fat mozzarella cheese
- 1 cup of Parmesan cheese
- 1 tsp. garlic salt
- 1 tsp. basil
- salt and pepper
- Begin by thinly slicing the eggplant. Sprinkle with salt and allow it to sit for 30 minutes to get rid of any extra moisture. Pat with a paper towel before dipping them in the egg whites.
- Prepare 2 bowls: one with the egg whites and the other with the breadcrumbs. Dip each eggplant slice into the egg whites then in the breadcrumbs and place on a sprayed cookie sheet. Once each slice has been lightly breaded spray the tops with cooking spray and bake on 425 for 15-20 minutes.
- In another bowl mix together mozzarella cheese, Parmesan cheese, garlic salt, basil, salt and pepper.
- Coat the bottom of a baking dish with pasta sauce then add a layer of eggplant on top. Add 1/3 of the cheese mixture and more pasta sauce. Repeat layers until all of the ingredients have been used up, ending with the remaing cheese mixture. Sprinkle additional basil on top.
- Bake at 400 degrees for 15 minutes or until cheese is melted.
- Allow the Eggplant Parmesan to sit for 10 minutes before serving
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