Oven-Baked Eggplant Parmesan
Oven-Baked Eggplant Parmesan
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The Kansas City Star |
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ingredients
| • 2 teaspoons olive oil (divided use) • 3 egg whites, lightly beaten • 3 tablespoons fat-free milk • 1 cup panko (Japanese-style) bread crumbs • 3 tablespoons all-purpose flour • ½ teaspoon Italian seasoning • 1 medium eggplant (about 12 ounces), cut into 12 ( 3/8 -inch) slices • 1 onion, chopped • 2 cloves garlic, minced | • 1 cup sliced mushrooms • 1 (14.5-ounce) can no-salt-added whole tomatoes • 1 (8-ounce) can no-salt-added tomato sauce • 1 cup chopped, peeled and seeded tomatoes • ¼ cup chopped fresh basil • ½ teaspoon salt • 2 tablespoons shredded Parmesan cheese • Olive oil cooking spray |
Directions
Preheat oven to 425 F. Drizzle 1 teaspoon olive oil on 10×15-inch pan and brush to coat pan evenly.
Combine egg whites and milk in a shallow pie plate. Combine panko crumbs, flour and Italian seasoning in another shallow pie plate. Dip each eggplant slice in egg white mixture, turning to coat both sides, then place in crumb mixture, turning to coat each side with seasoned crumbs. Arrange in a single layer in pan. Repeat with remaining slices. Spray top of each slice generously with olive oil cooking spray. Bake 10 minutes or until golden. Turn each slice and spray again with olive oil cooking spray. Bake an additional 10 to 12 minutes, or until slices are golden.
Meanwhile, heat 1 teaspoon olive oil in medium saucepan over medium-high heat. Add onion and garlic and saute, stirring frequently, until onion is tender. Add mushrooms and saute, stirring frequently, 3 to 4 minutes or until mushrooms are tender. Add whole tomatoes and use spoon to break them apart. Stir in tomato sauce, chopped tomatoes, basil and salt. Simmer 15 minutes.
To serve, arrange 2 eggplant slices on each plate. Top with about ½ cup sauce. Sprinkle lightly with Parmesan cheese. Makes 6 servings.
Source: The Kansas City Star
Published in The Dallas Morning News on March 10, 2008
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