Broaden your culinary horizons and experiment with new foods by trying more vegetarian meals. Try this healthy, meatless recipe that can be enjoyed year-round...
Eggplant Parmesan
Serves: 8 Difficulty level: 2 (of 5) Prep Time: 10 minutes Ready In: 45 minutes
INGREDIENTS:
• 1/2 cup dry white wine
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 4 (8-ounce) cans tomato sauce
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 (6-ounce) can tomato paste
• 2 garlic cloves, minced
• 2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
• 1/4 cup water
• 3 egg whites, lightly beaten
• 1 1/4 cups Italian-seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 3 cups (12 ounces) shredded part-skim mozzarella cheese
PROCEDURE:
• Combine first 7 ingredients in a large saucepan; bring to a boil.
• Reduce heat, and simmer, uncovered, 20 minutes.
• Place eggplant in a large bowl; add water to cover, and let stand 30 minutes... Drain well
• Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
• Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese.
• Repeat layers with remaining sauce, eggplant, and cheese.
Bake at 350° for 30 minutes or until bubbly.
You can add some pasta with this dish, if you'd like.
Enjoy!!
