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Baked Eggplant Pesto Parmesan (modified Flat Belly Diet) Recipe

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This recipe for Baked Eggplant Pesto Parmesan (modified Flat Belly Diet) is from Family Cookbook, 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:  
¼ cup all purpose flour
1 tsp dried basil
¼ tsp black pepper
4 large egg whites/lightly beaten or 2 large eggs
¾ cup plain dry bread crumbs
1 pound eggplant, trimmed and cut into 12 slices
1-1/2 cups tomato basil pasta sauce (I use our normal spaghetti sauce with Italian sausage and chicken to add some extra protein)
¼ cup pesto
1 cup shredded mozzarella cheese (reduced fat fine)
2 Tbsp grated parmesan cheese
Directions:
Directions:
1. Preheat oven to 450 degrees F. Coat a large baking sheet and a 9 x 13” baking dish with cooking spray.
2. Combine the flour, basil, and pepper in a bowl. Pour the egg whites into a second bowl, and pour the bread crumbs into a third bowl. Working one slice at a time, coat the eggplant with the flour mixture. Then dip into the egg mixture, shaking off the excess, and then dredge both sides in bread crumbs. Place the slice on the prepared baking sheet and repeat with remaining eggplant slices, arranging them in a single layer on the baking sheet. Lightly spray the eggplant with cooking spray. Bake 10 minutes, turn the slices, and bake about 10 minutes longer, until golden.
3. Spread ½ cup pasta sauce over bottom of prepared baking dish. Arrange eggplant slices in an overlapping pattern, spread with pesto, sauce, and cheese (building like lasagna). Repeat with eggplant, pesto, sauce and cheese.
4. Reduce oven temperature to 350 degrees F. Bake approx. 20 minutes until cheese is melted.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min

 

 

 

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