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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Brown
Added: Sunday, August 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
white from 1 large egg
2 T water
seasoned dried bread crumbs
1 large eggplant (about 1 1/4 lbs) sliced in
1/3" thick rounds
cooking spray
2 c low-fat spaghetti sauce (from a jar)
1 1/2 c shredded nonfat mozzarella cheese (6 oz)
1/4 c grated Parmesan cheese

Directions:
Directions:
Heat oven to 425. Have ready a wire rack on a cookie sheet and lightly greased shallow oval baking dish. Put egg white and water into a shallow dish and beat with a fork until egg is well broken up. Spread bread crumbs on waxed paper or plate. Dip eggplant in egg mixture, then bread crumbs to coat. Put slices on rack. Spray lightly with cooking spray. Bake about 30 min (flip halfway through) until tops are golden brown and crisp and centers are soft. Turn oven to 375. Spread 1/2 c. spaghetti sauce in baking dish. Arrange 1/2 the eggplant slices over sauce. Top with 1/2 c sauce, 3/4 c of the mozzarella and 2 T Parmesan cheese. Repeat layers using remaining ingredients. Bake 20-25 minutes until cheese is melted and sauce bubbly.

 

 

 

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