Eggplant Parmesan
Friday Favorites!! This is probably my second favorite on the site. Next to the Turkey Lasagne post. This takes a bit to put together but it is well worth it!! Try it this weekend when you have the time to spend in the kitchen!
Eggplant Parmesan
Yum. I was snacking on the slices of eggplant right out of the oven!
EGGPLANT PARMESAN RECIPE
2 large eggplants, peeled and sliced into 1/2-inch rounds
1/4-1/2 cup egg whites
3/4-1 cup Italian breadcrumbs, recipe follows
3 T Parmesan cheese
salt and pepper
olive oil spray
3 cups Quick Marinara Sauce, recipe follows
1 cup skim milk or fat free mozzarella cheese, shredded or sliced
Place parchment paper over 2 large baking sheets. Pour egg whites in a shallow bowl, breadcrumbs in another. Dip each slice of eggplant in egg whites, then breadcrumbs, place on cookie sheet.
Breaded Eggplant
Spray each side of eggplant with cooking spray, season with salt and pepper and lightly cover tops with Parmesan cheese. I use a microplane so only a very little cheese gets used. Bake slices in a 350 degree oven for 35 minutes.
Turn oven heat up to 400. Place 1 cup of sauce on the bottom of a casserole dish. Arrange half the eggplant slices, then half the sauce and half the mozzarella. Repeat and finish with two tablespoons of grated Parmesan. Bake for 20 minutes or until bubbly.
Serves 8
ITALIAN BREADCRUMBS RECIPE
Italian Breadcrumbs
6 T Oat Bran (finely ground in a coffee grinder)
3 T nonfat cream cheese
3 eggs or 3/4 cup egg whites
1 t dried basil
1/2 t dried oregano
1 T dried parsley
1 t salt
1/2 t pepper
1/2 t red pepper flakes
3-4 T water
Whisk the first three ingredients together and add a tablespoon of water at a time until you get it to crepe batter consistency. Pour 1/4 cup of the mixture into a large non-stick skillet coated with cooking spray. Tilt the pan until the batter has made a large thin circle and brown both sides. After I made all the wraps I toasted them to get them nice and brown. Then I put them in a food processor after they cooled and processed to breadcrumb consistency.
QUICK MARINARA SAUCE RECIPE
1 28 oz can of tomato puree
1/2 small onion, chopped
1 T balsamic vinegar
2 T water
1 T dried parsley
1 t garlic powder
1 t red pepper flakes
salt and pepper
Brown onion in a bit of olive oil spray for five minutes, add the balsamic and continue for one more minute. Add all the rest of the ingredients and season with salt and pepper. Simmer for 20 minutes.
Looks fabulous I will be trying this soon on a PV day. Thanks for doing this as it was one of my favorite recipes as vegan/vegetarian. I might at ground sirloin to the sauce to get make sure I get enough protein.
Your recipes make me happy!
They make me happy too because I just ate a bunch! You must try. And making it was fun because of all the steps. I sure hope you like it!
Looks delicious!
Can I make this recipe for Cruise Phase? Thank you very much!
Cristina
How can I print this recipe?
well, that’s a good question! we’re looking to install a print option right now! and yes, I ate this all through the cruise phase.
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I made this recipe yesterday. It took a while- making the bread crumbs and sauce, but well worth it. Very tasty dish for a PPV day. I recommend making the crepes really thin for the bread crumbs, so they dry out faster. I cut them up and toasted them in the oven for a while and then cooled them before putting them in the food processor. This was a yummy treat. Thank you. And once again, my husband and son enjoyed them too.
i’m so glad you took the time to make this. it is such a wonderful dish and so satisfying. and since i love to be in the kitchen all day, it was soooo well worth it!
When do you add the seasoning? before making the crepes, or after processing into crumbs? Thanks
sorry, you add the seasonings when you make the crepes. in the mix. you can season the batter with just about anything. add cinnamon and nutmeg and splenda and sprinkle them over your yogurt!! good idea, may have to post that!!
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