Monday, May 2, 2011

Eggplant Parm

I'm at an advantage, not having ever been a good cook, I don't know what the fried version is supposed to taste like.  That being said, I think this is downright tasty & makes a great Meatless Monday meal!

Here's What You Need:
  • 1 spray cooking spray   
  • 1/3 cup seasoned bread crumbs, Italian-style   
  • 1 Tbsp grated Parmesan cheese   

  • 1 tsp Italian seasoning   

  • 1/4 tsp garlic powder   

  • 1 medium raw eggplant   

  • 2 large egg whites, lightly beaten   

  • 1 1/2 cup canned tomato sauce   

  • 1/2 cup Kraft 2% milk reduced-fat shredded mozzarella cheese

Here's What You Do:
  1. Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
  2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 3 slices (approx 1/2-inch-thick).
  3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
  4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
Here's What I Have Learned That May or May Not Be Useful:
  • I use plain canned tomato sauce so that it doesn't have any extra cheese or oil in it.  To make up for it, I add a couple of shakes of Italian seasoning to the sauce.
  • Sometimes I cut the three slabs of eggplant into 4 pieces each so that I can build individual serving stacks & not have to slice it once it is all assembled & cooked.  It started as an accident & turned into a time saver.

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