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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from The Fenstermaker-King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup all-purpose flour
4 egg whites, lightly beaten
1 1/2 cups panko
1 3/4 lbs eggplant, cut into twelve 1/2-inch slices
3 cups marinara sauce, plus more for pasta (if desired)
1/4 tsp salt
1/4 tsp black pepper
2 cups reduced-fat shredded mozzarella
12 large basil leaves
1/2 cup grated Parmesan cheese
1 package (14 1/2 oz) Barilla Plus spaghetti, cooked following package directions
Directions:
Directions:
Heat oven to 375ºF. Fit a baking sheet with a rack and coat with nonstick cooking spray.

Place flour, egg whites and panko in separate shallow dishes. Dredge eggplant slices in flour, dip in egg whites and coat with panko. Place on prepared rack. Bake at 375ºF for 45 minutes or until tender.

Spread 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Place half the eggplant slices over sauce and season with 1/8 tsp each of the salt and pepper. Layer with 1 cup of the sauce, 1 cup of the mozzarella and the basil. Repeat layering with remaining eggplant, salt, pepper, sauce and mozzarella.

Sprinkle 1/4 cup of the Parmesan over top and loosely tent with nonstick foil. Bake at 375ºF for 30 minutes or until bubbly.

Serve with cooked spaghetti, remaining Parmesan and, if desired, additional sauce.
Personal Notes:
Personal Notes:
Makes: 6 servings. Prep: 25 minutes. Bake: 1 hour 15 minutes.

 

 

 

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