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Eating Wells Eggplant Parmesan Recipe

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This recipe for Eating Wells Eggplant Parmesan, by , is from The Kloss 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!

Contributor:  
Contributor:  
Karen Moilanen

Category:
Category:

Ingredients:  
Ingredients:  
2 eggplants. (about 2 pounds total)
3 egg whites
3 tbsp. water
1 cup fine dry breadcrumbs
1/2 cup freshly grated Parmesan cheese, divided (1 oz.)
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup slivered fresh basil leaves
2 1/2 cups tomato sauce
3/4 cups grated mozzarella cheese (3 oz)

Directions:
Directions:
1. Preheat oven to 400F. Coat two baking sheets and an 8 x 11 1/2 " baking dish with nonstick cooking spray.

2. Cut eggplants crosswise into 1/4 inch thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup Parmesan, salt and pepper in another shallow dish. Dip the slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn eggplant slices over, and bake until crisp and golden, about 15 minutes longer.

Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella and add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake uncovered until the sauce bubbles and the top is golden, 15 to 20 minutes.

Preparation Time:
Preparation Time:
Cook 25 minutes, ready 1 h 10 m
Personal Notes:
Personal Notes:
I added extra cheese.

 

 

 

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