Ingredients: |
Ingredients: 2 Eggplants (about 1 lb. each, cut length wise into about 12 slices each).
11/2 tsp. salt, divided
3/4 c. whole-wheat flour
6 Large Egg whites
21/2 c. Panko bread crumbs
3 tbsp. Italian seasoning, divided
4 tbsp. Extra-virgin olive oil divided
Olive oil cooking spray
11/2 c. Mozzarella skin cheese shredded divided
4 tbsp. Parmigianino-Reggiano shredded cheese divided
2 28-ounce crushed tomatoes ( low sodium)
Fresh basil for garnish
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Directions: |
Directions:Place 2 layers of paper towels on a baking sheet or cutting board. Place half the eggplant slices on the paper towels. Sprinkle with 3/4 tsp. salt. Cover with another double layer of paper towels. Top with the remaining eggplant slices and sprinkle with remaining 3/4 tsp. salt. Cover with another double layer of paper towels. Let stand at room temperature for 1 hour.
Position oven racks in upper and lower positions and place a large baking sheet on each rack to heat; preheat oven to 425º.
Blot the eggplant slices with more paper towels. Put flour in shallow dish, egg whites in another. Combine breadcrumbs and 2 tbsp. Italian seasoning in a third dish. Dip each slice of eggplant in the flour, shaking off excess. Dip in the egg, letting the excess drip off, then press into breadcrumbs.
Remove the heated baking sheets from the oven and add 2 tbsp. oil to each, tilting to coat. Place half the eggplant on each backing sheet, not letting the slices touch. Generously coat the tops with the cooking spray. Bake for 15 minutes. Flip the slices over and continue until golden brown, about 15 minutes more.
Combine crushed tomatoes and the remaining 1 tbsp. Italian seasoning in a medium bowl.
To assemble: Coat two 8-inch square baking dishes with cooking spray. Spread 1/2 c. of tomatoes in each prepared baking dish. Make a layer of 6 eggplant slices over the sauce. Spread with 1 c. of tomatoes and sprinkle with 1/4 c. mozzarella. Top with remaining 6 slices of eggplant, a generous 1 c. tomatoes, 1/2 c. mozzarella and 2 tbsp. Parmesan.
To serve; Bake until the sauce is bubbling and the cheese is melted, about 15 minutes. Serve garnished with basil, if desired. To freeze: Let unbaked casserole cool to room temperature. Tightly wrap with heavy-duty foil (or freezer paper) and freeze. |
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