Roasted Eggplant Parmigiana Stacks
Source of Recipe
David Letterman Newsletter
Recipe Introduction
Sheryl Zelikson
Assoc. Music Segment Producer
List of Ingredients
1/2 cup whole wheat flour
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground pepper
1/2 cup liquid egg substitute
1 cup seasoned dry italian bread crumbs
1 large eggplant, peeled and cut into 8 slices
1 zucchini, cut into 16 slices
1 1/2 cups fat-free marinara sauce
1 jar roasted red bell peppers, sliced
1/2 cup shredded lite mozzarella cheese
1/4 cup chopped fresh basil leaves Recipe
Preheat the oven to 400 F.
Coat 2 baking sheets with cooking spray.
On a piece of waxed paper, combine the flour, garlic, salt, and black pepper. Place the egg substitute in a shallow bowl. Place the bread crumbs on another piece of waxed paper. Dredge the eggplant and zucchini in the flour, coat with the egg,then dredge in the bread crumbs. Place on the prepared baking sheets. Bake for 40 minutes, turning once.
Meanwhile, place the sauce in a medium saucepan and bring to a simmer over low heat.
Working on one of the baking pans, layer 4 of the eggplant slices with 2 slices zucchini, some of the roasted peppers, and another slice of eggplant. Repeat layering with remaining zucchini and roasted peppers. Top with cheese.
Set the oven to broil.
Broil the stacks about 4" from the heat for 1 1/2 minutes, or until the cheese is melted.
To serve, evenly divide the marinara sauce among 4 plates. Top each with an eggplant stack and garnish with the basil.
This recipe with keep you from getting fat. Enjoy
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