Eggplant Parmesan

Recipe Information

Ingredients

• 2 egg whites

• 2 1/2 pounds eggplant, peeled and cut crosswise into 1/4 inch slices

• 1/2 cup plain dried bread crumbs

• Olive oil spray

• 1 cup tomatoes, chopped with their juice

• 1/4 cup basil, chopped

• 1/2 teaspoon black pepper

• 1 cup shredded part-skim mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 4 cloves garlic, finely chopped

• 1/2 cup onion, chopped

• 1 tablespoon tomato paste

• 1 tablespoon balsamic vinegar

Directions

• Sprinkle salt onto the eggplants and let them sit for 30-45 minutes. Rinse the eggplant and dry with a paper towel.

• Set oven temperature to 400°F.

• Using foil, line a baking sheet and then spray with the olive oil spray.

• Add the egg whites and water to a shallow dish. Beat until it is foamy. Place the bread crumbs in another shallow dish.

• Dunk the eggplant into the egg whites, and then into the bread crumbs. Evenly cover each slice of eggplant on both sides. Put the eggplant onto the baking sheet and spray with olive oil. Repeat until all the eggplant has been breaded.

• Bake the eggplant in the oven for 15 minutes and then turn over. Bake until the eggplant slices are golden brown and cooked.

• Meanwhile, place the onions, garlic, and some olive oil spray into a sauce pan and sauté.

• Add the tomatoes and their juice, basil, balsamic vinegar, tomato paste, salt, pepper, garlic, and onions into a bowl and mix.

• Take 3 tablespoons of the tomato mixture and place on the bottom of a 9 inch square glass baking dish. Put half of the eggplant on top of the sauce and then place half of the tomato mixture over the eggplant. Top with mozzarella cheese. Repeat until there is no more eggplant, tomato mixture, or mozzarella.

• Top with Parmesan cheese and bake in the oven for 20 minutes.

Nutrition (per serving)

• Calories: 262 cal

• Total fat: 8g

• Saturated fat: 4g

• Monounsaturated fat: 2g

• Cholesterol: 21mg

• Sodium: 430mg

• Potassium: 906mg

• Carbohydrate: 34g

• Fiber: 9g

• Protein: 17g