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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Eggplant Parmesan Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 (approx. 1 ½ lb) eggplant, pared and sliced ½ inch thick
1 egg white, lightly beaten with 2 tbsp of water
½ cup seasoned Italian bread crumbs
1 cup reduced-fat spaghetti sauce
¾ cup shredded fat-free mozzerella cheese
3 tbsp grated Parmesan cheese
Directions:
Directions:
Preheat the oven to 375 degrees. Spray 2 baking sheets with nonstick cooking spray. Coat eggplant slices with egg white, then bread crumbs. Arrange on prepared baking sheets; bake 30 minutes. Turn slices over; bake until brown on both sides, 10 minutes longer. Remove from oven; leave the oven on. Spread ¼ cup sauce over the bottom of an 8x8 baking dish. Arrange ½ eggplant in a single layer over sauce; top with half of the remaining sauce, then half of the cheeses. Repeat layers. Bake, covered, until heated through and cheese is melted, 30-40 minutes.

 

 

 

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