Cook It: Eggplant Parmesan Light
Prep time: 15 minutes
Cook time: 50 minutes
2 eggplants (about 2 pounds total)
3 large egg whites
3 tablespoons water
1 cup plain fine dry bread crumbs
1/2 cup grated Parmesan cheese, divided (1 ounce)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups prepared marinara sauce
1/3 cup slivered fresh basil leaves or 1 tablespoon dried basil
1/4 teaspoon crushed red pepper flakes
1 cup grated part-skim mozzarella cheese, divided (4 ounces)
Preheat oven to 375 F. Lightly oil two large baking sheets and a 7-by-11-inch baking dish. Set aside.
Slice the eggplants crosswise into 1/2-inch-thick slices. There is no need to peel them. Set aside.
In a bowl, whisk the egg whites and water until frothy. Set aside.
In a shallow dish, combine the breadcrumbs, 1/4 cup of the Parmesan cheese, salt and pepper.
One at a time, dip the eggplant slices into the egg-white mixture, then coat both sides with the breadcrumbs. Arrange the slices in a single layer on the prepared baking sheets. Bake for 20 minutes, or until golden and very tender when pierced with a knife.
Meanwhile, in a bowl, combine the marinara, basil and red pepper flakes. Spread about 1/2 cup of the sauce over the bottom of the prepared baking dish.
When the eggplant slices are done, arrange half of them over the sauce, overlapping them slightly. Spoon 1 cup of the remaining sauce over the eggplant, then top with 1/2 cup of the mozzarella.
Arrange the remaining eggplant slices on top, pressing them down into an even layer. Top with the remaining sauce, mozzarella and Parmesan cheese. Bake, uncovered, until the sauce bubbles and the top is browned, 25 to 30 minutes.