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Eggplant parmigiana




Source of Recipe


DevilishZzAngeII


List of Ingredients




1 serving cooking spray (5 one-second sprays per serving)
1/3 cup seasoned bread crumbs, Italian-style
1 tbsp grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
1 medium eggplant(s)
2 large egg white(s), lightly beaten
1 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded


Recipe




Preheat oven to 350°F. Coat an 8 x 8 x 2-inch baking dish with cooking spray; set aside.


Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder together in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends. Slice eggplant into 1/2-inch-thick slices.


Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.


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.

Chef Tips
We renovated Eggplant Parmigiana by:


Baking the eggplant rather than frying it for a brown, crispy texture.


Using reduced-fat cheese, and shredding it to cover more area with less cheese.


Substituting 2 egg whites for a whole egg in the coating.