Friday, March 12, 2010

Breaded Eggplant and Eggplant Parmesan

I discovered a recipe for Eggplant Parmesan at Sunflower Market on the recipe board (hidden, it's on the way to the water fountain). My boys love it and request it every time they hear that eggplant is on sale.

Although, we call it Eggplant Parmesan, for the Allergics it's really Breaded Eggplant, since I leave out the cheese.  I bake on two sheets, Breaded and Parmesan, to avoid any cross contamination ;)

2 eggplants (about 2 pounds total)
3 egg whites or 2 eggs
3 tablespoons water
1 cup whole wheat bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1/4 cup fresh basil leaves, chiffonade
2 1/2 cups tomato sauce
3/4 cup grated low fat mozzarella cheese

Preheat oven to 400 degrees. Spray 2 baking sheets with oil.

Cut eggplants cross wise into 1/4 inch thick slices

Whisk egg whites and water in a shallow dish until frothy.

Combine bread crumbs, kosher salt, pepper, (and Parmesan Cheese) in another shallow dish.
Dip eggplants slices into the egg mixture, then coat with the bread crumb mixture. Discard any leftovers of either mixture.

Arrange eggplant discs in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant discs over, and bake until crisp and golden, about 15 minutes longer.

Stir basil into tomato sauce. Spread the sauce over the eggplant slices (and sprinkle with mozzarella cheese). Bake until sauce bubbles and the cheese is melted.

Serve with a side of sauced pasta and garlic bread. 

Makes 24+ slices (which easily feeds my family of 6)

You can also use zucchini, sliced in long strips. Mmmm.

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