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Healthier Eggplant Parmesan II

4

0 min

Healthier Eggplant Parmesan II

Healthier Eggplant Parmesan II Photo 1

Category

Egg appetizer

Time

0 min

Serving

8 persons

Calories

424

Rating

4.00★ (70)

Cuisine

Author: Victoria Buriak
I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level.

Ingredients

  • whole egg: 1 piece
  • egg whites: 3 piece
  • water: 1 Tbsp
  • eggplant, peeled and: 3 piece (sliced)
  • whole wheat bread crumbs: 2 cups
  • spaghetti sauce: 6 cups (divided)
  • part-skim mozzarella cheese: 0.75 pound (divided)
  • Parmesan cheese: 0.5 cup (divided, grated)
  • basil: 0.5 tsp (dried)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C).
    Healthier Eggplant Parmesan II Photo 2
  2. Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
    Healthier Eggplant Parmesan II Photo 3
  3. Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
    Healthier Eggplant Parmesan II Photo 4
  4. Bake in preheated oven until golden brown, about 35 minutes.
    Healthier Eggplant Parmesan II Photo 5

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