I like this healthier version of eggplant Parmesan because it is not fried and very tasty. I use whole wheat bread crumbs and reduce the amount of fat. Also, I use mostly egg whites instead of whole eggs.
Ingredients
- 1 large egg
- 3 large egg whites
- 1 tablespoon water
- 2 cups whole wheat bread crumbs
- 3 eggplant , peeled and thinly sliced
- 6 cups spaghetti sauce , divided
- 0.75 pounds part-skim mozzarella cheese , shredded and divided
- 0.5 cups grated Parmesan cheese , divided
- 0.5 teaspoons dried basil
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Beat together egg, egg whites, and water in a shallow bowl until well combined. Place bread crumbs on a large plate.
-
3
Dip eggplant slices in egg mixture, then bread crumbs until evenly coated. Place in a single layer on a baking sheet.
-
4
Bake in the preheated oven until fork tender, 7 to 10 minutes on each side.
-
5
Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of baked eggplant slices in sauce. Sprinkle with some mozzarella and Parmesan cheese. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
-
6
Bake in the preheated oven until golden brown, about 35 minutes.
Nutrition Facts
Per serving
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