Mouthwatering Monday – Eggplant Parmesean
I’ve mentioned before that in my quest to eat healthier I am exploring new recipes. Here’s a tasty recipe for Eggplant Parmesan that I made for my family last week. It serves 6-8 people.
- INGREDIENTS
2 eggplants
2 egg whites
2 tablespoons water
1/2 cup Italian breadcrumbs
1/4 parmesan cheese
1.5 cups tomato sauce of choice
1.5 ounces shredded mozzarella cheese
SUPPLIES
- baking sheet
- baking dish (2)
- knife
- whisk
- tongs
- shallow dish (2)
- cutting board
- measuring cups
- cooking spray
DIRECTIONS
- Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
- Cut eggplant length-wise into 1/4-inch-thick slices.
- Take one of the shallow dishes and whisk egg whites and water. In the other shallow dish combine the Italian breadcrumbs and the parmesan cheese. Dip the eggplant slices into the egg mixture then coat with the breadcrumbs.
- Place the eggplant slices on the baking sheet and place in the oven for 12 minutes. When they are done, turn the slices over and bake for 12 more minutes.
- Next take your baking dish and coat the bottom with 1/4 of the tomato sauce. Place the eggplant slices in the baking dish and spoon sauce lightly over the eggplant slices. Sprinkle with mozzarella cheese. Repeat in the second baking dish. Bake (uncovered) for about 20 minutes, or until the cheese is melted.
- Serve alone or with your favorite pasta.
- Coated w/ Italian Bread Crumbs
- Topped w/ Cheese
- The final product!
This post is part of Mouthwatering Monday.
NOTE/HELP: While the dish tasted great, this was my first time preparing eggplant and I was a little turned off by the seeds. Anyone out there know if there is a way to remove them before cooking?
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Ooo this looks good! I’ve always wondered what to do with eggplant when I see them at the store. I’ve been researching it. What do you this of this recipe? http://www.kaycircle.com/index.php?q=What-do-you-do-with-eggplant
I wanted to try it out cause it looked pretty easy. Let me know!
Yum! Since you were talking so much about eggplant prior to making yours on Twitter, I was “encouraged” by Jonathan to make him some too. I made it this evening. I baked the breaded eggplant like you did before baking it in the sauce, but I have to tell you, while it’s less healthy, I prefer to pan fry it. It’s greasy and crisp and delicious! But, the baked worked out. As for the seeds, I have no idea. I think if you get smaller eggplants they have fewer seeds.
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I was just thinking about making Eggplant Parmesian next week. YUM!
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I don’t have cooking spray. Could I just use butter?
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Hi Eggplant – Yes, butter would work, it’s really just to keep it from sticking to the pan.